Grey oyster mushroom fricassee with persillade and soft-boiled egg

The grey oyster mushroom is the ultimate everyday mushroom: meaty and mild, it soaks up butter and garlic like few others. This fricassee takes twenty minutes and makes a complete dinner with a green salad.

Serves 4 · Prep 10 min · Cook 15 min

Ingredients

• 600 g grey oyster mushrooms
• 4 very fresh eggs
• 40 g butter
• 2 tbsp olive oil
• 1 shallot
• 2 garlic cloves
• 1 bunch flat-leaf parsley
• 4 slices country bread
• Flaky salt, black pepper

Method

1. Lower the eggs into boiling water for 6 minutes, then into iced water. Peel them carefully.
2. Do not wash the mushrooms: brush them if needed, then tear them by hand into strips, following the gills.
3. Heat the oil in a large pan until very hot. Spread the mushrooms in a single layer and let them brown for 3 minutes without touching, then turn and cook 3 more minutes. Work in two batches if your pan is small.
4. Lower the heat, add the butter, chopped shallot and garlic. Stir for 1 minute, then add the chopped parsley. Season with salt and pepper only now.
5. Toast the bread, pile the fricassee on top and finish with a soft-boiled egg cut in half. A pinch of flaky salt and it is ready.

Chef's tip

Salting too early makes mushrooms release their water, so they boil instead of browning. A very hot pan, a single layer, salt at the end: that is the whole difference between a soggy oyster mushroom and a crisp one.

Where to find this mushroom in Geneva

Mycotopia will grow grey oyster mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our grey oyster mushrooms. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.