Smoky Mushroom Charquicán with Toasted Wheat Kernels and Merkén Egg Yolk

Name: Smoky Mushroom Charquicán with Toasted Wheat Kernels and Merkén Egg Yolk
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Chilena
Ingredients: 1 1/2 cups cooked wheat kernels; 10.5 oz portobello mushrooms; 7 oz oyster mushrooms; 14 oz winter squash; 12 oz potatoes; 1 1/4 cups onion; 1 cup carrot; 4 cloves garlic; 1 cup corn kernels; 3 cups vegetable broth; 1/4 cup white wine; 3 tbsp olive oil; 1 1/2 tbsp butter; 2 tsp merkén smoked chili blend; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 4 units eggs; 1/4 cup fresh cilantro; 1/4 cup scallions; 1 tbsp lemon juice

An original, comforting Chilean-style charquicán that replaces meat with browned smoky mushrooms, adds toasted wheat kernels for texture, and finishes with soft egg yolks and a touch of merkén. It keeps the homey spirit of Chilean cooking with a deep, gently smoky, highly flavorful profile.

20 minPrep

40 minCook

60 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

240 g cooked wheat kernels (well escurrido)
300 g portobello mushrooms (diced small)
200 g oyster mushrooms (desmenuzadas with the mano)
400 g winter squash (pelado and diced)
350 g potatoes (peladas and diced)
180 g onion (chopped fina)
120 g carrot (en cubitos small)
12 g garlic (chopped fino)
150 g corn kernels (fresh or congelado)
750 ml vegetable broth (hot)
60 ml white wine (optional)
45 ml olive oil (divided)
20 g butter (for terminar)
5 g merkén smoked chili blend (more extra for servir)
2 g ground cumin
1 g dried oregano
2 g sweet paprika
6 g salt (or a taste)
1 g black pepper (freshly ground)
4 units eggs (at room temperature)
15 g fresh cilantro (chopped)
20 g scallions (chopped fino)
15 ml lemon juice (for terminar)

Nutrition facts

per serving

356 kcal

Calories

12.4 g

Protein

45.8 g

Carbs

14.6 g

Fat

7.1 g

Fiber

38.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Spread the winter squash and potatoes on a tray, toss with 1 tablespoon olive oil, half of the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly browned at the edges.
2
2. While the vegetables roast, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and toast the cooked wheat kernels for 4 to 5 minutes, stirring, until lightly golden and nutty. Remove and set aside.
3
3. In the same skillet, add the remaining tablespoon of olive oil. Brown the portobello mushrooms and oyster mushrooms for 6 to 8 minutes, without stirring too much at first so they develop color. Add the onion, carrot, and garlic, and cook 4 minutes more until the onion turns translucent.
4
4. Season the skillet with merkén, ground cumin, dried oregano, sweet paprika, the rest of the salt, and black pepper. Stir for 30 seconds to bloom the spices. Add the white wine and let it reduce for 2 minutes.
5
5. Add the hot vegetable broth and corn kernels. Stir in the roasted winter squash and roasted potatoes. Cook over medium heat for 8 to 10 minutes, gently crushing some of the squash and potatoes with a spoon to thicken the charquicán without turning it into a full mash.
6
6. Add the toasted wheat kernels and butter. Cook 2 more minutes, stirring, until the texture is thick but still juicy. Taste and adjust with more salt or black pepper if needed.
7
7. In a ladle or small heatproof cup set in barely simmering water, cook the eggs for 3 minutes for soft yolks, keeping the water near 85 °C / 185 °F, not at a full boil. You can also poach them in a wide pan at the same temperature. Remove carefully.
8
8. Turn off the heat and add the fresh cilantro, scallions, and lemon juice. Mix gently.
9
9. Serve the charquicán very hot in shallow bowls, place one egg on each portion, and finish with an extra pinch of merkén on top.

Chef tips

For deeper flavor, let the mushrooms brown well before stirring them. If you want a more rustic texture, mash only a small portion of the potatoes and squash.

Substitutions

You can replace the wheat kernels with cooked rice or cooked quinoa, though it will lose some of its traditional character. Butter can be replaced with olive oil for a dairy-free version. If you do not have oyster mushrooms, use more portobello or regular button mushrooms.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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