This recipe was inspired by a really perfect fungi pizza, with hot Italian sausage, good pecorino cheese, and a fried egg, of course. Even without a crunchy pizza crust, it totally hit the spot.
I don’t have much to say about this dish, other than: it’s delicious, it’s very quick to make, and if you live in San Francisco, Far West Fungi in the Ferry Building is the place to buy mushrooms. Also, leftovers are INCREDIBLE mixed with pasta. We tried Banza pasta (made from chickpeas) for the first time, and it was a win.
(With the omission of cheese, this would be a perfect Whole30 meal)
- Avocado oil
- 2 hot Italian sausages, removed from casing
- ~6 cups mixed mushrooms (I used maitake, shiitake, and variety that I can’t remember the name of but looked similar to chantrelles)
- ~6 sprigs of thyme
- 1 egg (or more, if you like)
- 1-2 ounces pecorino cheese, finely grated
- 2 tablespoons parsley, chopped (for garnish)
- Flaky sea salt
Coat the bottom of a large frying pan with avocado oil, and set over medium heat. Add the sausage and saute until cooked through, breaking up the sausage into small pieces. Spoon the sausage onto a plate, and set aside.
Pour more avocado oil in the pan to coat. Add the mushrooms and thyme sprigs, and sprinkle with salt. (The mushrooms will significantly reduce in size as they cook.) Saute for about 10 minutes, until the mushrooms are cooked through, then pick out the thyme sprigs from the pan. (If thyme leaves are left on the stems, tear them off and throw them back into the mushroom mixture.) Toss the cooked sausage back into the pan, and saute just until heated. Pour the mushroom/sausage mixture into a large serving dish, and sprinkle with pecorino cheese.
Keeping the pan over medium heat, crack an egg (or more) into the leftover oil. Cook until the edges are browned and crispy, the whites are cooked through, and the yolk is to your liking. Place the cooked egg over the mushroom mixture, sprinkle with parsley, and serve immediately!