← Nouns Cooking · Spanish

Ingredients

• 3 tbsp extra virgin olive oil
• 250 g wild or mixed mushrooms (oyster, chestnut, shiitake), torn or sliced
• 2 cloves Garlic, finely chopped
• 4 large eggs
• 1 tbsp Parsley, chopped
• salt and white or black pepper

Method

1. Heat 2 tbsp of the oil in a non-stick frying pan over high heat. Fry the mushrooms for 5–6 min, stirring only now and then, until browned and any liquid has evaporated. Season with salt.
2. Lower the heat to medium-low, add the remaining oil and the garlic and cook for 1 minute until fragrant.
3. Beat the eggs lightly with a pinch of salt and pour them into the pan. Stir slowly and continuously with a spatula for 2–3 min, until they form soft, creamy curds that are still a little runny.
4. Take the pan off the heat while the eggs still look slightly underdone; they will finish cooking on the plate. Scatter with parsley and pepper and serve on toast or with crusty bread.

Tips

• Cook the eggs until fully set for anyone pregnant, very young or elderly.

Sources

Written in our own words after cross-checking these recipes:

Spanish Fiestas Directo al Paladar