Dishing With Chicago Chefs: Chef Tony Mantuano's Recipe for Fried Eggs with Mushrooms, Garlic, and Parsley

Chicago Gourmet food and wine festival returns to Millennium Park Sept. 23 - 25

In this segment of "Dishing With Chicago Chefs," Chef Tony Mantuano previews this year's Chicago Gourmet and shares a special recipe. 

The ninth annual food and wine festival returns to Millennium Park Monday, Sept. 23 through Wednesday, Sept. 25. Limited tickets are available for purchase on Chicago Gourmet's website here.

Fried Eggs with Mushrooms, Garlic, and Parsley

  • 3 tablespoons extra virgin olive oil
  • 10 ounces mushrooms, preferably wild, such as morels or shiitake, brushed clean and halved or quartered if large
  • 2 garlic cloves, minced
  • 1 tablespoon chopped flat-leaf parsley leaves
  • 4 large eggs
  • Sea salt and freshly ground black pepper 

1. Preheat broiler to high. Heat 2 tablespoons of the olive oil in a large ovenproof sauté pan over medium-high heat. Add the mushrooms and cover for 1 minute. Turn the mushrooms over, replace the cover, and cook until the mushrooms are browned evenly, 2 to 3 minutes more. 

2. Meanwhile, combine the remaining tablespoon olive oil with the garlic and parsley. With a spatula, move the mushrooms to the edges of the pan to make room for the eggs. Crack the eggs into the pan one at a time, being careful not to break the yolks. Cook until set on the bottom, about 2 minutes. 

3. Drizzle the garlic mixture over the eggs. Season with salt and pepper. Place the pan under the broiler until the egg whites are set but the yolks are still runny, 2 to 3 minutes. 

4. To serve, slide the eggs and mushrooms out of the pan onto plates.

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