Revuelto de Hongos (Spanish Mushroom Scramble)
April 30, 2026
A simple and flavorful Spanish-style scramble made with seasonal mushrooms, eggs, garlic, and olive oil. Creamy, earthy, and quick to prepare.
- Prep 10min
- Cook 15min
- Total 25min
- Yield 2 servings
Ingredients
- 300g mixed mushrooms (button, cremini, or wild mushrooms)
- 4 large eggs
- 2 garlic cloves, finely chopped
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Optional: a splash of cream or milk for extra softness
- Optional: toasted bread, to serve
Instructions
- Clean the mushrooms with a damp cloth and slice them evenly.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped garlic and sauté briefly until fragrant, about 30 seconds.
- Add the mushrooms and cook until they release their moisture and become tender, about 6–8 minutes. Season lightly with salt.
- In a bowl, beat the eggs with a pinch of salt and pepper. Add a splash of cream or milk if desired.
- Lower the heat to medium-low and pour the eggs into the skillet with the mushrooms.
- Stir gently and continuously, allowing the eggs to cook slowly and remain soft and slightly creamy.
- Remove from heat just before fully set, as residual heat will finish cooking the eggs.
- Sprinkle with fresh parsley and adjust seasoning if needed.
- Serve immediately, ideally with toasted bread.
Notes
This recipe is inspired by a passage from El mentiroso by Mikel Santiago. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.