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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Murtaza Mughal
[email protected]I made this dish with some fresh herbs from my garden and it was amazing! The flavors were so bright and fresh.
Chiny Miles
[email protected]I love the addition of the paprika to this dish. It gives it a nice smoky flavor.
Funeka Mvangeni
[email protected]This dish is so versatile. It can be served as a breakfast, lunch, or dinner. It's also a great dish to take to potlucks or picnics.
Subhan ali Ursani
[email protected]I made this dish with some leftover roasted mushrooms and it was delicious! It's a great way to use up leftovers.
sam Zulu
[email protected]I love the simplicity of this dish. It's a great way to showcase the natural flavors of the mushrooms and eggs.
Cristian
[email protected]This dish is a great way to use up leftover mushrooms. It's also a great way to get your kids to eat their vegetables.
Halid Ebrahim
[email protected]I made this dish with some fresh herbs from my garden and it was amazing! The flavors were so bright and fresh.
BEN JIMENEZ
[email protected]I love the addition of the paprika to this dish. It gives it a nice smoky flavor.
Arisha Khan Suki
[email protected]This dish is so versatile. It can be served as a breakfast, lunch, or dinner. It's also a great dish to take to potlucks or picnics.
MD Rakibul Islim
[email protected]I made this dish with some leftover roasted mushrooms and it was delicious! It's a great way to use up leftovers.
Ariyan Najmul
[email protected]I love the simplicity of this dish. It's a great way to showcase the natural flavors of the mushrooms and eggs.
Khadija Ibrahim
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Ahmed Abdalnaeim
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The eggs were cooked perfectly and the mushrooms were very flavorful.
Com Cell
[email protected]I made this dish for a brunch party and it was a hit! Everyone loved the flavors and the presentation.
Brad Dcunha
[email protected]This dish is so easy to make and it's packed with flavor. I love that it can be made with simple ingredients.
Myjoy Myjoy
[email protected]I've made this dish several times and it always turns out great. It's a great way to use up leftover mushrooms.
tumusime Jovan
[email protected]This is one of my favorite recipes. I love the combination of mushrooms and eggs. It's a great dish for breakfast, lunch, or dinner.
Nemer Keirouz
[email protected]I made this dish for my family and they loved it! The flavors were amazing and the dish was very easy to make.
Apurpo Raj
[email protected]This dish was absolutely delicious! The mushrooms were cooked to perfection and the eggs were nice and fluffy. I will definitely be making this again.