Care to try one of our new, seasonal star dishes at home?



160 grams of fresh “beltza fungus” / your own seasonal mushrooms
1 tablespoon of meat jus or stock
1 egg yolk
Chopped chives
Coarse sea salt



  1. Add sliced mushrooms to a hot pan using a tiny amount of extra virgin olive oil and a pinch of salt
  2. Slowly heat the meat jus or stock in a separate pan on a low heat
  3. Once the mushrooms are golden brown, add the chopped chives and stir for a further 5 minutes
  4. Separate the egg yolk from its white and warm it in the oven at 200º for 10 seconds
  5. Place the mushrooms in the centre of the plate and the egg yolk on top
  6. Dress the plate with the meat jus or stock and add a pinch of coarse sea salt


  1. Use free-range, farmhouse eggs from chickens that have been raised in the wild and fed naturally. Let’s support our local artisan producers.
  2. Be very attentive to the colour of the mushrooms, they should come out golden brown, not cooked.
  3. You can try the recipe with other fresh seasonal mushrooms.
  4. Before eating, stir the yolk to mix it with the pigeon or meat sauce and mushrooms. We can also break it before placing it with a spoon and a fork.



Don’t forget to tag us in your creations on social media!