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Revuelto de Setas

Serves 4 to 6 Entree vegetarian

Revuelto de Setas

Revuelto de Setas is a beloved staple in the kitchens of Castilla and Cataluña, where its presence is as common as the family table itself. This dish doesn't need a recipe; it's an instinctual creation, passed from hand to hand, where fresh wild mushrooms meet the simplicity of farm eggs. It's a dish that graces the table at any time of day, whenever the mood strikes for something both comforting and effortlessly elegant.

The flavors of Revuelto de Setas are earthy and vibrant, with the mushrooms' woodsy aroma mingling beautifully with the warmth of garlic and the brightness of parsley. Each bite should feel like a celebration of simplicity, with the eggs serving as a creamy canvas that lets the mushrooms shine. Generously seasoned, it's a dish that speaks directly to the soul of Spanish home cooking, offering a taste both familiar and deeply satisfying.

Ingredients

  • 500 gwild mushrooms — cleaned and torn
  • 6eggs — lightly beaten
  • 3 clovesgarlic — sliced
  • 5 tbspextra virgin olive oil
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning 500 g of wild mushrooms with a damp cloth to remove any dirt. Slice them into bite-sized pieces, ensuring uniformity for even cooking. Mince 3 cloves of garlic finely and chop 3 tbsp of flat-leaf parsley. Crack 6 eggs into a bowl, add a pinch of fine sea salt and black pepper to taste, and beat them lightly until just combined.
  2. Heat 5 tbsp of extra virgin olive oil in a large non-stick skillet over medium heat. Add the minced garlic and cook gently until it becomes fragrant and just begins to turn golden, being careful not to let it brown, which would impart a bitter taste.
  3. Add the sliced mushrooms to the skillet with the garlic. Stir occasionally, allowing the mushrooms to release their moisture and cook down until they are tender and slightly golden, about 8-10 minutes. The mushrooms should have a rich, earthy aroma and a soft texture when ready.
  4. Lower the heat slightly and pour the beaten eggs over the mushrooms in the skillet. Stir gently and continuously with a spatula, ensuring the eggs cook slowly and evenly. The mixture should be creamy and slightly runny, not fully set, which is the hallmark of a good revuelto.
  5. Once the eggs have reached the desired creamy consistency, remove the skillet from the heat. Stir in the chopped parsley, allowing its fresh, herbal aroma to infuse the dish. Taste and adjust seasoning with additional fine sea salt and black pepper if needed.
  6. Serve the Revuelto de Setas immediately while warm, accompanied by slices of good bread to soak up the creamy eggs. The dish should be a harmonious blend of soft eggs and tender mushrooms, with the garlic and parsley providing aromatic depth.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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