Time: 20 minutes
Gloria Lucía, a national icon in the world of mycology cuisine, and Elías Martín are the chefs and owners of Restaurante El Empalme at Rionegro del Puente (Zamora).
This is a simple place, with the appearance of a roadside restaurant, but in the mushroom season houses treasure; mycological gems collected in the countryside of the Sierra de la Culebra (Sanabria, La Carballeda, Aliste ...) that in the hands of the chefs of El Empalme become a supreme delicacy.
El Empalme has achieved legendary status for its specialization and appears on the bucket-list of the most knowledgeable mycologists. Gloria Lucía and Elias merge mycology and game; an unbeatable, earthy and time-honoured combination derived from the very best of local ingredients.
If you visit their place you will be following in the footsteps of foodies from around the world and will find your yourself seduced by its famous shiitake ice cream or boletus cake.
Their recipes are characterized by being simple, easy to prepare and of high culinary value. If you have the opportunity, don't miss a visit to their house and let Gloria guide you. There is a menu but if you agree she will extemporise, cook what she wants, and you will be the lucky recipient of a gastronomic master class.
Today Gloria Lucía and Elías Martín share with us their recipe for Goose egg with Boletus. It is an easy and simple dish with minimal preparation needed, but there is a richness to the combination of wild flavour and the simplicity and density of the goose egg.
Clean the boletus under running water. Drain a bit and chop.
Heat the oil and sauté the boletus for 15 minutes to release their juice.
Break the egg in this juice and cook it to taste.
Plated on a soup plate highlighting the egg yolk.
Sprinkle with some Boletus flour, to decorate.
1 tbs Sunflower Oil
1 Goose egg
1 Boletus flour