Revuelto de Setas y Gambas
A revuelto is proof that scrambled eggs can be a serious dish: the eggs are barely cooked so they wrap the mushrooms and prawns in a loose, glossy cream rather than setting into a firm curd. Timing and low heat are everything here.
Approximate, per 1 plate (~200g). Values vary by recipe and portion.
Ingredients
- ·6 eggs
- ·300 g mixed wild mushrooms (oyster, chanterelle, or a good mix), torn
- ·200 g raw prawns, peeled and roughly chopped
- ·3 tbsp extra virgin olive oil
- ·2 cloves garlic, finely chopped
- ·1 small handful flat-leaf parsley, chopped
- ·Salt and black pepper
- ·Crusty bread, to serve
Method
- 1
Wipe the mushrooms clean and tear the larger ones into bite-sized pieces so they cook evenly.
- 2
Heat the olive oil in a wide non-stick pan over medium-high heat and add the garlic, letting it sizzle for a few seconds without browning.
- 3
Add the mushrooms and a pinch of salt and cook for 5-7 minutes until they release their water and it evaporates, leaving them golden.
- 4
Add the prawns and cook for just 1-2 minutes until they turn pink, then stir in most of the parsley.
- 5
Beat the eggs lightly with salt and pepper, lower the heat to medium-low, and pour them over the filling.
- 6
Stir slowly and constantly with a wooden spoon, dragging the eggs from the edges into the centre, for 1-2 minutes until they are creamy and still slightly wet.
- 7
Pull the pan off the heat while the eggs look barely underdone; the residual heat finishes them.
- 8
Scatter over the remaining parsley and serve at once with crusty bread.