Prawn and Mushroom Revuelto


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Revueltos are essentially scrambled eggs, present on many tapas boards throughout Spain. We use chanterelle and porcini mushrooms when in season from late summer to autumn. Any type of wild mushroom, or indeed oyster mushrooms, can be used for this recipe, as each adds a different quality.

Once you get the hang of making revueltos, you will find that many ingredients are interchangeable, so create your own combinations: prawns, jamón, chorizo, morcilla or salt cod with either aspara