Spanishmushroomsandeggs Recipes
SPANISH MUSHROOMS AND EGGS
Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good *meal* to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scrambled eggs, like I did, it was a bit much. If you eat them that way too, please titrate the garlic to your garlic-luvin' level. :o)
Provided by Debbie R.
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
- Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
- Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
- Spoon on top of crostini or toast. Garnish with remaining parsley.
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- First, clean the mushrooms by cutting the base of the stem, and then gently wiping with a damp cloth. Once clean, slice the mushrooms from top to bottom.
- Place a frying pan over medium heat, and add the olive oil. When the oil is hot, add the finely sliced garlic cloves and the cayenne peppers.
- Once the garlic starts to turn golden, add the mushrooms to the pan, along with the white wine and a pinch of salt. After the wine is reduced and absorbed by the mushrooms, leave the pan on the heat for five minutes more and then remove from heat.
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