Saffron Milk Cap Mushroom and Eggs | Autumn Skillet with Butter-Sautéed Saffron Milk Cap Mushrooms

Brush the soil and pine needles from beneath the saffron milk cap caps with a soft brush or wipe them away with a damp paper towel. Trim the stem ends. Leave small mushrooms whole and quarter larger ones. The orange liquid from cut surfaces and greenish marks left on your hands are natural features of the mushroom.

Melt the butter in a wide skillet, spread the mushrooms in a single layer, and sauté over high heat, turning occasionally. The mushrooms will release liquid first; continue until it has evaporated completely and the edges begin to brown.

Add the finely chopped onion, salt, and black pepper. Reduce the heat to medium and toss for 3–4 minutes, until the onion softens.

Make four wells among the mushrooms and crack an egg into each. Sprinkle with red pepper flakes. Cover and cook over low heat for 4–5 minutes, until the whites are opaque and the yolks are set. If you prefer runny yolks, use pasteurized eggs.