Scrambled Eggs with Wild Mushrooms
Revuelto is a scrambled egg type dish which is served all over the country as a starter.Here we have cooked it with wild mushrooms but you could as easily cook it with standard mushrooms or with prawns. When cooking it make sure you stir it continuously to stop it from sticking to the sides.
Serves 3-4 as a starter
- 8 eggs
- 4 soup spoons milk
- 60g butter
- 200g wild mushrooms
- Lemon juice
- Salt and pepper
Cut off any part of the wild mushrooms that you don’t want to use and throw these parts away. Wash the mushrooms, cut them into thin slices and dry these slices in some kitchen roll. Melt 20g of butter in a frying pan, add the mushrooms, a few drops of lemon juice, some salt and cook them slowly for about 5 or 6 minutes.
Break the eggs into a bowl and beat with a fork for 30 seconds.
Drain any juice off the cooked mushrooms and add them to the eggs. Add a little salt and pepper, cold milk, butter and stir this mixture.
Pour the mixture into a pan and cook on a gentle heat stirring continuously until it is cooked.
Once cooked serve with some crusty bread.