When I first had the chance to travel to Barcelona, I had already been obsessed with food and cooking for quite some time. So naturally, my first stop was the Boqueria. I fell so in love with the partially open air market that I had to be dragged away, begrudgingly, to see the city's other sights. I had breakfast and lunch there literally every day for the rest of my trip. What was so impressive to me, was that most of the bars and counter-style restaurants inside the market served unbelievably delicious dishes made with just 3 or 4 ingredients. They were able to make seemingly simple things taste so luxurious. <br />One afternoon, as I passed the stalls of jewel-toned fresh juices, hanging legs of ham and displays of marcona almond honey candy, I saw one of the small restaurants serve a heaping plate of sauteed mushrooms, over which the chef then cracked an egg yolk - letting the thick yolk ooze down over the pile of screaming hot mushrooms. I may have drooled on myself at that point. This recipe is my home attempt to recreate that dish.

Aug. 15, 2023, 11:02 p.m.

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