Rich Sauteed Mushrooms

• 2 tablespoons olive oil
• 10 ounces mixed mushrooms, stemmed, cleaned and sliced
• 1 clove of garlic, minced
• 1 1/2 teaspoons fresh thyme leaves
• A good pinch of red chili flakes
• 1/2 tablespoon unsalted butter
• 1 lemon
• Chopped fresh flat leaf parsley
• 1 egg yolk, coddled
• Coarse sea salt/Fleur de Sel
• Freshly cracked black pepper

1. Heat the olive oil in a large skillet over medium high heat. When the oil is hot, add the mushrooms. Stir and let them sizzle for a minute.
2. Add the garlic, thyme and chili flakes and toss to combine. Season with a pinch of salt and pepper. Saute for approximately 4 minutes making sure the mushrooms don't burn.
3. Add the butter and saute another 4 minutes, until the mushrooms are cooked.
4. Transfer the mushrooms to a serving plate. Squeeze a bit of lemon juice and sprinkle a bit of chopped parsley over the mushrooms.
5. Crack the coddled egg yolk over the top and pierce it so the yolk starts to ooze down over the pile of mushrooms, creating a bit of a "sauce." Sprinkle a good pinch of coarse sea salt over the top.
6. Note: to coddle an egg, place the egg in boiling water for 1 minute. This won't be long enough to cook the yolk through. Being careful not to burn your hands, crack the egg and separate the white from the yolk. Discard the white.

olive oil, mixed mushrooms, clove of garlic, thyme, red chili, unsalted butter, lemon, flat leaf parsley, egg yolk, salt, freshly cracked black pepper

Taken from food52.com/recipes/16071-rich-sauteed-mushrooms (may not work)