Name: Scrambled Egg with Mushrooms (Revuelto de setas)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 1 tablespoon roughly chopped fresh flat-leaf parsley; 40 g sliced jamón pata negra or serrano (optional), cut into 2 cm strips; 3 tablespoons milk; 6 organic or free-range eggs, cracked into a bowl but not whisked; 25 g butter; 1 garlic clove, finely chopped; 3 tablespoons olive oil; 500 g wild mushrooms, mixed, or one variety such as porcini, chanterelles, pieds de mouton or oyster, (or a mixture of dried wild and field – for how to cook)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

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