Revuelto De Setas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, crack the eggs. Add the salt, black pepper, and optional heavy cream, then whisk lightly until just combined and set aside.

   Ca. 2 min.

2. 2

   Heat the olive oil in a medium non-stick skillet over medium-high heat.

   Ca. 1 min.

3. 3

   Add the sliced mushrooms to the hot pan and cook, stirring occasionally, until they have released their liquid and are nicely browned, about 5-6 minutes.

   Ca. 6 min.

   Kokkens note: Avoid overcrowding the pan to ensure the mushrooms sauté rather than steam. Cook in batches if necessary.

4. 4

   Add the minced garlic to the pan and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

   Ca. 1 min.

5. 5

   Reduce the heat to low, then pour the whisked egg mixture over the mushrooms.

6. 6

   Let the eggs cook undisturbed for about 20 seconds, then use a spatula to gently push them from the edges toward the center, creating soft, large curds. Continue until the eggs are mostly set but still look moist.

   Ca. 2 min.

   Kokkens note: For the creamiest texture, remove the pan from the heat while the eggs are slightly underdone; they will finish cooking in the residual heat.

7. 7

   Remove the skillet from the heat, stir in the fresh parsley, and serve immediately.