There are dishes that never fail when you fancy something tasty and quick, and the scrambled eggs with mushrooms It's at the top. It's one of the most rewarding ways to enjoy mushrooms because it allows you to experiment with a thousand varieties and, what's more, it can be prepared At any time of year: with fresh seasonal mushrooms or with cultivated ones that you can find all year round in the supermarket.
Those who try it come back for more, especially if it's served freshly made so it stays fresh. that juicy texture that everyone loves. It happens to many of us: we cook it and it flies from the pan to the plate, almost without time to take a picture. Luckily, it's an ideal recipe for BeginnersWith a couple of simple tricks, it turns out perfect without needing to add cream or béchamel sauce.
Why this dish works any time of year
Mushrooms are versatile, light, and tasty. Champignon, oyster mushroom, shimeji Or a varied mix: any of them will fit into a good scramble. These days they're incredibly easy to find; there are even assorted trays in supermarkets like Mercadona which work wonderfully for getting by during the week.
Furthermore, they are a very low-calorie ingredient, because they have hardly any fat or carbohydrates, and much of their weight is waterIf you combine it with egg, rich in quality protein, you get a complete, very nutritious dish that fits perfectly as light dinner for the whole family.
Essential ingredients and quantities
Depending on whether you're cooking for one or two people, you can calculate in two ways. For a quick version, consider a simple guide: 2 eggs per persona small tray of mushrooms, a clove of garlic, extra virgin olive oilSalt and pepper. You can't go wrong with that.
If you want to fine-tune the quantities for two servings, here's a guideline that gives a very balanced and juicy result: 150 g of assorted mushrooms1 clove of garlic, 3 eggs size M20g of butter (or olive oil, if you prefer), salt, black pepper and 1 tablespoon of parsley chopped to finish.
It's also a good idea to have one handy nonstick skillet and a fork to lightly beat the eggs. And remember: Have everything ready before you startBecause the scramble cooks in a flash, and it's best not to stop to look for ingredients in the middle of the process.
Cleaning and treating mushrooms
Mushrooms require careful cultivation. Because they contain a lot of water, avoid submerging them Ideally, clean them with a soft brush or a damp cloth to remove any dirt. If you prefer to wash them for safety reasons, do a quick rinse and dry them immediately so that they don't absorb too much liquid.
Another key trick: the salt at the endIf you salt the mushrooms too soon, they will release more water and wilt. Cook them first over medium-high heat so they brown and evaporate their waterThen, once they're tender, adjust the salt and pepper. This concentrates the flavor and maintains a good texture.
The egg technique: creaminess without shortcuts
A great scrambled egg comes from the balance between temperature and movement. Beat the eggs with a fork, without over-arguingjust enough to mix the yolk and white. The cooking should be gentle, with low or medium-low fireStirring slowly so that the egg sets with a creamy smoothness.
Cooking fat: with butter the flavor is more rounded and the texture is silkier; with extra virgin olive oil It also turns out wonderfully and is more aromatic. Use a non-stick pan: no matter how careful you are, if the pan sticks, it will ruin the creaminess of the scrambled.
Trick to prevent mushrooms from becoming soggy: cook them first until they release their water and brown, then remove them and mix them with the beaten eggsThen it all goes back into the pan. This way the egg binds with the mushroom juices without becoming watery. There's no need to resort to cream or béchamel to gain creaminess; when done right, it comes out perfect and without extra calories.
Detailed step by step
This guide combines essential timings and techniques to ensure the best result. juicy and tasty without complicating your life.
- Prepare the mise en place: clean and chop 150g of mushrooms, slice 1 clove of garlic and beat 3 medium eggs with a fork, just until the yolk and white are combined.
- Heat a non-stick frying pan over medium heat and melt 10 butter g (or heat a drizzle of olive oil). Sauté the garlic for just a few seconds, without letting it burn.
- Add the mushrooms and sauté over medium-high heat between 5 and 7 minutesStirring occasionally, until they are tender and have released their water.
- When the mushrooms are cooked, season with salt and pepper to taste. Remove them from the pan and pour them into the bowl of beaten eggs so they mix well.
- In the same pan, add the 10g of butter remaining (or a pinch of oil), turn the heat down to low and pour in the egg and mushroom mixture.
- Stir slowly with a silicone spatula, making figure-eight motions. without stopping moving so the egg sets slowly. In about 2 minutes you'll have the perfect runny consistency.
- Taste and adjust the salt and pepper if needed. Turn off the heat before the egg overcooks, because waste heat It will continue cooking for a few seconds.
- Serve immediately, sprinkling on top chopped parsley to add freshness.
The secret lies in the low temperature and constant movement: that way the egg doesn't dry out, it stays moist. creamy and the mushrooms retain their character.
If you're in a hurry, here's the condensed version so you don't get lost: five steps The table is already set.
- Clean the mushrooms, slice the garlic and beat the egg without overdoing it.
- Sauté the mushrooms until they release water and brown.
- Mix mushrooms and egg in a bowl so that they combine.
- Cook over low heat, stirring gently, until thickened. juicy.
- Finish with parsley and serve immediately.
Variations and touches of flavor
If you want to dress up your dish without complicating things, try this: poached onion Added to the mushrooms, some shavings of Iberian ham at the end or a splash of white wine to add aroma. They also welcome company. baby eels or prawnswhich are skipped quickly and add a fantastic nautical touch.
Fancy an Asian twist? When the mushrooms are golden brown, Deglaze with a touch of soy sauce Before adding them to the egg: it intensifies the umami flavor and adds shine. Among the herbs and spices, the following work wonderfully: parsley, a few leaves of thyme or a little bit of chive chopped; and, for special occasions, a veil of grated truffle just as you serve.
Side dishes and full menu
This scrambled egg looks great as a tapa, just like at a bar. Serve it with toast or on... bread slices Lightly browned and you'll have a perfect bite. If you want to make it a more complete meal, serve it with mixed salad or a simple dressed carrot salad.
For a family snack plan, combine with grilled cuttlefish or even with grilled ear to contrast textures. That interplay between sea and mountain suits the whole thing perfectly, and the scramble acts as a wild card that everyone enjoys.
Practical information about the recipe
Take a look at the key data to help you get organized: short times and restaurant-quality results. In total, we're talking about 15 minutes kitchen resources well utilized.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- Rations: 2
- Category: main course
- Type of kitchen: Spanish, International
- Calories per serving (kcal): 242
An extra organizational note: Have everything ready before lighting the fire. This dish cooks so fast that there's no time to peel a clove of garlic halfway through without something overcooking.
Quick reader questions
What exactly are mushrooms? They are edible fungi, and the button mushroom is one of the most popular. There is a huge variety; at home you can use anything from oyster mushrooms to shimeji or a mix.
How many people are the quantities for? The detailed version of 150g of mushrooms and 3 medium eggs yields two servingsIf you're cooking for more, multiply the quantities while keeping the idea of ​​2 eggs per person and adjust the mushrooms and seasonings accordingly.
Where does the pepper go? Use it to taste to finish, preferably freshly ground at the end of cooking; it enhances the flavor without masking the aroma of the mushrooms.
Other ideas with mushrooms for light dinners
If you like scrambled eggs, try playing with combinations: a scrambled eggs with baby eels, asparagus and mushrooms It's another staple that you'll crave again and again. And if you're an egg fan, you have dozens of recipes to alternate between tortillas, poaching, baking and stir-frying.
By the way, if you ever buy mushrooms or kitchen utensils online, remember that the price may vary Over time, it's become clear that some media outlets earn commissions from certain sales links. But when it comes to cooking, nothing changes: the key remains in the... egg spot, the live sauté of the mushrooms and serve everything without waiting.
It's clear that this scrambled egg dish is one of those that solves dinner dilemmas in fifteen minutes, with a seasonal flavor when fresh mushrooms are available, and without losing its charm the rest of the year. If you clean the mushrooms without soaking them, salt them at the end, sauté over a brisk heat, and cook the egg patiently until it sets, you'll have a delicious result. creamy, aromatic and full of nuancesFinish with herbs, a little something extra like ham, wine or soy sauce if you like, serve with bread or salad, and enjoy a dish that has it all: simplicity, speed and that comforting touch that always wins us over.
