Revuelto De Setas

Scrambled Eggs with Mushrooms

Preparation info

  • Difficulty


  • Tapas


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

In the hills around Melbourne we are lucky enough to have wild morels growing. Sometimes, at the end of winter they make it into the city markets, selling for up to ten times the price of normal mushrooms.

I’ve based this dish on mushrooms that are available in the market all year round. You can use a base of 100 per cent portobello mushrooms, or you can mix in some shiitake or enoki mushrooms for a bit of fun. If you are fortunate to come across some morels please feel free to add them as well — you won’t need many to get a really good flavour.


  • 300 g (10½ oz) mushrooms, such as portobello, shiitake, enoki
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped thyme
  • fine sea salt
  • 8 eggs
  • 2 tablespoons finely chopped flat-leaf (Italian) parsley
  • sea salt flakes, to sprinkle


Remove any dirt from the mushrooms, cut away the part of the stem that may have been in the earth and wipe down the caps with a damp cloth. Slice the larger mushrooms into irregular pieces.

In a large frying pan, heat the olive oil over medium heat and sauté the garlic for 30 seconds. Add the mushrooms and thyme and a pinch of fine sea salt. Cook for 10–15 minutes until cooked through and the cooking juices have reduced. Reduce the heat to low.

Gently beat the eggs in a large bowl with a pinch of fine sea salt. Add the egg to the pan and stir continuously — slowly and gently. The idea is to create a very thin film of cooked egg then continuously fold this back into the uncooked mixture. Cook over low heat for 6–8 minutes and don’t be afraid of removing the pan from the heat every now and then.

The dish is ready when the egg is still wet but most of the egg has cooked. Season to taste with a little salt, if necessary. Sprinkle with the parsley and some sea salt flakes before serving.