Egg Dish with Mushrooms – Revuelto Con Setas

The better the quality of the mushrooms, the fewer eggs are used for this dish. In mushroom season, you take just enough eggs to bind everything together a little bit. But if you take cultivated mushrooms instead, one more egg should go in.

Heat butter and oil in a frying pan until the mixture foams. Add garlic and sliced mushrooms and saute over medium heat until soft. Stir occasionally with a wooden spoon. If juice forms, increase the temperature and evaporate the juice by boiling.

Blend eggs with milk, spices and parsley and add to mushrooms in skillet. Cook over medium heat until tender. While doing so, pull the egg mixture from the outside to the center until it just sets. Serve immediately.

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