Spanish

Revuelto de Setas (Soft Scrambled Eggs with Mushrooms)

Name: Revuelto de Setas (Soft Scrambled Eggs with Mushrooms)
Total time: 15 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 6 eggs; 10 oz button mushrooms, sliced; 2 garlic cloves, minced; 3 tbsp olive oil; 1 tbsp fresh parsley, chopped; 1/2 tsp salt; 1/4 tsp black pepper

Noelia @noelia_vigo

Revuelto de Setas (Soft Scrambled Eggs with Mushrooms) is Spanish home cooking, eaten at dinner and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Low carb Eggetarian Pescatarian Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

6 eggs
10 oz button mushrooms, sliced
2 garlic cloves, minced
3 tbsp olive oil
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Heat the olive oil in a wide skillet over medium-high heat and cook the mushrooms for 5 to 6 minutes, until they release their liquid and it evaporates and they start to brown.
Add the garlic and cook for 1 minute, until fragrant, then season with the salt and pepper.
Beat the eggs lightly in a bowl and pour them into the skillet.
Lower the heat and stir the eggs slowly and constantly with a wooden spoon for 2 to 3 minutes, until softly set but still glossy and a little loose.
Scatter the parsley on top and serve at once; the eggetarian half of the revuelto pair, because one example of a whole genre is not a repertoire.

Watch how to cook Revuelto de Setas (Soft Scrambled Eggs with Mushrooms)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Revuelto de Setas (Soft Scrambled Eggs with Mushrooms), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Revuelto de Setas (Soft Scrambled Eggs with Mushrooms) carries eggs. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Revuelto de Setas (Soft Scrambled Eggs with Mushrooms)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 220 kcal
Protein: 14 g
Carbs: 4 g
Fat: 16 g
Fiber: 1 g
Sugar: 1 g
Sodium: 380 mg
Saturated fat: 4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Revuelto de Setas (Soft Scrambled Eggs with Mushrooms) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at dinner and lunch. It is at its best in the fall, which is when what goes into it is worth buying.