Inspired by Mark Bittman's "The Best Recipes in the World," this Spanish tapas recipe is a flavorful and satisfying meal! Savory sautéed mushrooms and shallots, infused with garlic, are combined with creamy eggs for a delightful breakfast, brunch, or light dinner. Easily adaptable to your garlic preference – perfect on crusty toast or enjoyed as a standalone scramble. Get ready for a taste of Spain!
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Como fazer Spanish Mushrooms And Eggs
Remove stems from 1 pound of mushrooms and chop the caps into ½-inch pieces.
Discard stems or save for another use (soup, stew).
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
Add 2 cloves minced garlic and ½ cup chopped shallots.
Cook, stirring frequently, until softened and fragrant (about 1-2 minutes).
Stir in the chopped mushrooms and ½ cup chopped fresh parsley.
Cover and cook until mushrooms are tender (5-10 minutes).
In a separate bowl, whisk together 6 large eggs and 2 tablespoons milk.
Once mushrooms are cooked, reduce heat to low. Pour in the egg mixture.
Cook, stirring gently, until eggs are set but still slightly moist (3-5 minutes).
Season generously with salt and freshly ground black pepper to taste.
Spoon the mushroom and egg mixture onto toasted baguette slices or crostini.
Garnish with the remaining parsley.
Nutrition Information(Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
15g
Carbs
2g
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Quanto tempo leva para fazer Spanish Mushrooms And Eggs?
Spanish Mushrooms And Eggs leva cerca de 30 minutos do início ao fim — aproximadamente 10 minutos de preparo e 20 minutos de cozimento.
Quantas calorias tem Spanish Mushrooms And Eggs?
Spanish Mushrooms And Eggs tem aproximadamente 218 calorias por porção, com cerca de 5 g de proteína, 2 g de carboidratos e 32 g de gordura.
De quais ingredientes preciso para Spanish Mushrooms And Eggs?
Os principais ingredientes de Spanish Mushrooms And Eggs são Extra Virgin Olive Oil, Garlic Cloves, Shallots, Mushroom, Fresh Parsley, Egg Beaters Egg Substitute. Veja a lista completa com as medidas acima.
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