Combine the chopped parsley, cilantro (if using), minced garlic, minced shallot, oregano, red wine vinegar, olive oil, red pepper flakes, lemon zest, salt and pepper in a small bowl. Stir thoroughly to combine. Taste and adjust salt, pepper or vinegar balance. Let sit at room temperature for at least 15 minutes to allow flavors to marry (can be made up to 4 hours ahead and refrigerated; bring to room temperature before service).

Onsen Egg

Cook eggs low and slow

Bring 4 cups of water in a saucepan to a gentle simmer (not a rolling boil) over medium heat. Once simmering, reduce heat to maintain a very gentle simmer (small bubbles). Using a slotted spoon, lower room-temperature eggs into the water and set a timer for 17 minutes for a classic onsen-style yolk set but still creamy. While eggs cook, prepare an ice bath. When timer finishes, transfer eggs to the ice bath for 3 minutes to stop cooking. Gently crack and peel carefully (warm water can help) and keep warm in a shallow bowl of warm water until plating. Season lightly with 1/4 tsp kosher salt at service.

Braised Mushrooms

Sauté aromatics

In a wide skillet over medium heat, add olive oil and 1 tablespoon butter. When the butter foams, add the minced shallot and sauté 2–3 minutes until translucent and fragrant. Add the minced garlic and cook 30–45 seconds until aromatic, taking care not to brown the garlic.

Brown the mushrooms

Increase heat to medium-high, add the mushrooms in a single layer (work in batches if needed to avoid crowding) and let them brown undisturbed 2–3 minutes. Stir and continue to cook until most moisture is released and mushrooms are tender and golden, about 4–6 more minutes. Season with thyme, salt and pepper while cooking.

Deglaze and braise

Add the white wine (or sherry) to deglaze the pan, scraping up brown bits from the bottom. Let the alcohol reduce by half, about 1 minute. Add the stock and soy sauce, reduce heat to medium-low and stir in the remaining 1 tablespoon butter and lemon juice. Let the mushrooms braise gently in the liquid until it reduces to a glossy sauce that lightly coats the mushrooms, about 3–5 minutes. Adjust seasoning to taste.

To Finish / Assembly

Warm plates or shallow bowls. Spoon a generous portion of the braised mushrooms into each bowl, making a shallow nest in the center.

Place a peeled onsen egg into the mushroom nest. Spoon 1–2 tablespoons chimichurri over and around the mushrooms (and a small drizzle over the egg if desired).

Garnish with microgreens or chives, finish with a light sprinkle of flaky sea salt and a crack of black pepper. Serve immediately with lemon wedge on the side for squeezing if desired.