Mushrooms a la Bordelaise

Ingredients

• 8 oz Mushrooms (Cremini or button mushrooms work well)
• 2 tablespoons Butter (Unsalted)
• 1 tablespoon Olive Oil (Extra virgin)
• 2 tablespoons Fresh Parsley (Finely chopped)
• 2 cloves Garlic (Minced)
• 2 Egg Yolks (Large eggs)
• 0.25 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black Pepper (Freshly ground, or to taste)

Instructions

1. 1Clean the mushrooms by wiping them with a damp cloth. Trim the stems if necessary. If the mushrooms are large, you can halve or quarter them.
2. 2Heat a grill pan or skillet over medium-high heat. Add the olive oil. Once the pan is hot, add the mushrooms in a single layer (work in batches if necessary). Grill for 3-4 minutes per side, or until they are browned and tender. Season with salt and pepper.
3. 3In a separate pan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Remove from heat and stir in the chopped parsley. Season with salt and pepper.
4. 4Whisk in the egg yolks until the sauce is smooth and slightly thickened. Be careful not to overcook the yolks, or they will scramble. If the sauce is too thick, add a tablespoon of water to thin it out.
5. 5Pour the Bordelaise sauce over the grilled mushrooms and serve immediately.