La Spiga's recipe for Sauteed Mushrooms with Truffle, Egg and Parmigiano

December 13, 12:01 PMSeattle Food ExaminerTraca Savadogo

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Pietro Borghesi (co-owner) and Sabrina Tinsley (chef & co-owner) of La Spiga Osteria
(Photo credit: Bob Peterson)



At Capitol Hill's La Spiga Osteria, the simplest ingredients yield flavors that linger long in my memory.  Renowned for seasonal cuisine, this bustling spot evokes a sensory experience straight out of Northern Italy. 

Chef Sabrina Tinsley shares with us uvoa in funghetto, a dish redolent with the heady aromas of truffles.  Splurge at your holiday table with shaved white truffles from Alba, or a healthy drizzle of truffle oil. 

While tradition calls this dish as a starter, I'll be serving it for a decadent Christmas brunch.



Uova in Funghetto
Sauteed mushrooms with truffles, cooked egg, and Parmigiano

Serves 6

1 pound    button mushrooms, thinly sliced
1 clove      garlic, thinly sliced
1 bunch    parsley, minced
1/2 cup     white wine
white Alba truffles (or truffle oil if truffles are not accessible)
olive oil

6 whole    eggs, hard boiled
arugula, minced
Parmigiano, whole pice for shaving


Funghi tartufati ("truffled" mushrooms)
- Slowly heat the sliced garlic in about 3 tablespoons of olive oil.  When it comes to a sizzle, add 2/3 cup  of the minced parsley and saute over medium heat for about a minute.
- Increase the heat and add mushroom slices, salt and pepper and saute until the mushrooms begin to release their liquid.
- Add the white wine and cook until all liquids are almost completely evaporated.
- Remove from the heat, add truffle oil in the absense of white truffles.

Compose the dish
- Transfer mushrooms to a serving platter.  Top with the hard boiled eggs, cut in half.  Sprinkle with parsley and put in a hot oven for a minute.
- Remove dish from the oven and shave white truffles over the top.  Sprinkle with minced arugula, a drizzle of extra virgin olive oil, and shaved Parmigiano Reggiano.