Huevos Revueltos con Rovellon
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Description
This Spanish dish serves two for breakfast, and the side-by-side presentation features the mushrooms as a separate flavor.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Serves
2
- 2 cups Lactarius rubrilacteus (or L. deliciosus), cleaned and coarsely chopped
- 1 small clove of garlic, minced
- 1 small onion, chopped
- 4 T. olive oil
- 2 T. flat leaf parsley, chopped
- 2 T. good dry sherry
- 4 eggs
- 2 T. cream
- salt and pepper to taste
Methods/steps
- Beat egg, cream, and salt and pepper. Set aside.
- Heat 2 T. of olive oil in skillet and saute mushrooms, onions, and garlic over medium-low heat until mushrooms are cooked and liquid has evaporated. Add sherry, salt and pepper to taste, and continue cooking and stirring until liquid has condensed into a sauce. Remove mushroom mixture and keep warm.
- Clean and reheat skillet. Add and heat remaining oil, then pour beaten eggs into skillet. Stir with wooden spoon periodically until the eggs are cooked soft.
- Place the scrambled eggs on one side of serving platter and place the mushroom mixture on the other side. Sprinkle parsley over all and serve.
Additional Tips
The recipe can also be assembled as scrambled eggs or an omelet. With more cream or half-and-half and doubling the recipe, it easily converts to a quiche filling or a frittata.
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