Revuelto with mushrooms
Revuelto is Spain's answer to scrambled eggs, made with more patience: eggs set slowly over low heat with mushrooms fried in olive oil and garlic, until they form a creamy, glossy mass rather than dry curds. In the Basque Country and Castile it is made in autumn with wild mushrooms and served in earthenware dishes as a pintxo or breakfast. It suits September and October, when ceps, bay boletes and chanterelles reach the markets. Ordinary mushrooms with oyster mushrooms work too.
Your own work in that: 0 min.
- Preparation 8 min
- Frying the mushrooms 12 min
- Eggs 5 min
Step by step
0 / 8 doneClean the mushrooms
Clean the mushrooms with a brush or damp cloth — do not rinse them, or they soak up water. Tear or cut larger ones into bite-sized pieces.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
A brush, not the tap.Slice the garlic
Slice the garlic thinly and chop the parsley.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
Fry the mushrooms
Heat 2 tablespoons of oil in a large pan over high heat and add the mushrooms in one layer. Fry 8–10 minutes, stirring only once they brown underneath, until the liquid is gone and they have colour.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
High heat, one layer — fried, not stewed.Add the garlic
Lower the heat, add the garlic and fry a minute until fragrant. Salt the mushrooms.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
Beat the eggs
Beat the eggs lightly with a fork with salt and pepper — just enough to combine whites and yolks.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
Set them slowly
Add a tablespoon of oil, turn the heat to minimum and pour in the eggs. Stir slowly with a wooden spoon, scraping from the base, for 3–4 minutes, until creamy and slightly glossy.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
Minimum heat — revuelto should be creamy.Take off the heat
Take the pan off the heat while the eggs still look slightly underdone — they finish in the pan's warmth. Stir in the parsley. For children, pregnant women and older people, cook the eggs a minute longer until no runny bits remain.
Ingredients: 300 g wild mushrooms, or button and oyster mushrooms · 4 pcs eggs · 2 cloves garlic · 3 tbsp olive oil · 2 tbsp parsley · ½ tsp salt · ¼ tsp black pepper
Serve
Toast the bread and serve the revuelto at once, with toast and, if you like, slices of cured ham.
Ingredients: 2 pcs bread for toast, slices · 50 g cured ham (optional)
Before you start
Wild mushrooms
Only forage or buy wild mushrooms from a trusted source — never use one you have any doubt about. At markets, choose mushrooms with an inspector’s certificate. Fry them for at least 10 minutes in total; honey fungus must first be boiled for about 10 minutes and the water discarded.
Variations
Spain also makes revuelto with prawns and garlic, with green garlic and asparagus, or with morcilla. The technique stays the same.
Storage
Revuelto must be eaten at once — reheated eggs toughen and weep. It does not keep.
