Revuelto de Setas

Ingredients(for One tapas portion (approx. 150g per serving))

• 200g Fresh mixed mushrooms (setas variadas (such as oyster, shiitake, or champiñones))
• 4 large Free-range eggs (huevos camperos)
• 1 tablespoon Extra virgin olive oil (aceite de oliva virgen extra)
• 2 cloves Garlic (finely chopped (ajo))
• 2 tablespoons Fresh parsley (chopped (perejil))
• 1 small Spring onion (finely sliced (cebolla tierna)) - optional
• to taste Salt (sal)
• to taste Black pepper (pimienta negra)
• 1 tablespoon Low-fat milk (leche desnatada) - optional
• 2 slices Crusty whole grain bread (to serve, optional) - optional

Instructions

1. 1

   Gently clean the mushrooms with a damp cloth and slice them evenly.

   3 minutes

   Avoid washing mushrooms under water to prevent sogginess.

2. 2

   Heat the olive oil in a non-stick skillet over medium heat. Add the garlic and spring onion, sauté until fragrant.

   3 minutes

   Do not brown the garlic, just soften it to release its aroma.

3. 3

   Add the mushrooms to the skillet. Season with a pinch of salt and black pepper. Cook, stirring occasionally, until the mushrooms are tender and any liquid has evaporated.

   8 minutes

   Let the mushrooms brown slightly for deeper flavor.

4. 4

   In a bowl, beat the eggs with the milk (if using), a little salt, and half the chopped parsley.

   2 minutes

   Beating eggs with milk makes them creamier.