Spanish mushroom scramble

Name: Spanish mushroom scramble
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 300 g Mushrooms; 200 g Egg, without shell; 10 g Garlic; 20 g Olive oil; 10 g Fresh parsley; 160 g White wheat bread; 2 g Salt; 1 g Black pepper

Garlicky mushrooms and gently scrambled eggs on toasted bread.

Estimated total time: 20 minutes2 portionsAbout 490 kcal per portion

Spanish mushroom scramble — representative dish photograph — Photo: Tamorlan · CC BY-SA 3.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

300 g Mushrooms
200 g Egg, without shell
10 g Garlic
20 g Olive oil
10 g Fresh parsley
160 g White wheat bread
2 g Salt
1 g Black pepper

Method

Clean and slice the mushrooms. Chop garlic and parsley and beat the eggs with salt and pepper.
Heat oil in a wide frying pan. Fry mushrooms for 7–8 minutes until their liquid evaporates and the edges colour.
Add garlic and cook for 1 minute. Turn the heat low, add the eggs and fold gently until they are fully set but not dry.
Toast the bread while the scramble cooks. Divide onto two plates and finish with parsley.

Uses ordinary cultivated mushrooms rather than foraged varieties. Bread is included to make this a simple main meal. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Revuelto de setas

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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