Scrambled Egg with Mushrooms

The last time we were in Spain in the late autumn, north of Seville, among forests of cork oak and chestnuts, we caught the end of the mushroom season. In the local town of Aracena we shared a memorable ‘revuelto’ (scrambled egg), with fresh porcini mushrooms and strips of the famous black-foot jamón (cured ham) from Jabugo which is only a half-hour drive from Aracena. It was rich but very, very delicious – perfect with a glass of the local ‘tinto’ (red wine). With or without jamón, it is a