Abanico with Mushrooms and Fried Eggs

Mushrooms are usually seasonal preparations in Spain. In the fall, folks head to the woods to forage and make simple yet insanely delicious recipes like this with their bounty. 

Serves: 2

Time: 15 min.


  • 1 18-25 oz. Campo Grande Abanico 
  • Handful of fresh parsley, minced  
  • 50g (2 oz.) mushrooms
  • 4 eggs 
  • Olive oil
  • Salt
  • Black pepper 


  1. Place parsley in a small bowl and fill with enough olive oil to just cover the parsley. Set aside. 
  2. Fire up the grill and create two areas, one with direct heat and one with indirect heat. 
  3. Drizzle mushrooms with olive oil and cook over indirect heat on the grill. 
  4. While the mushrooms cook, heat a cast iron skillet over the direct heat and add a good glug of olive oil. Fry the eggs until the white is crispy and browned on the edges and the yolk is still runny. Remove from heat. 
  5. Cook Abanico over direct heat for 3 minutes on each side and season with salt and pepper. 
  6. Once mushrooms are cooked remove from the grill. 
  7. Serve mushrooms, eggs, and Abancio all together with a drizzle of parsley oil. ¡Buen provecho!

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