Prep 5 mins
Cook 15 mins
Mark Bittman says in his book, "The Best Recipes in the World," that this is a Spanish tapas recipe. It looks like a good *meal* to me! That are pretty garlicky. If they're going on toast/crostini, that might be fine, but if you're just eating them as scrambled eggs, like I did, it was a bit much. If you eat them that way too, please titrate the garlic to your garlic-luvin' level. :o)
- Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
- Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
- Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
- Spoon on top of crostini or toast. Garnish with remaining parsley.
I used both button and shiitake that needed to be used and green onions. Also had some fresh frozen parsley and used eggs. This was a nice, different way to have eggs (for us). Kids liked it too. The garlic level was fine. Made for Fav's of 2009 tag.
We loved them; followed the recipe; the parsley tones down the garlic and comes it out great. Wonderful Sunday lunch. I made this for ZWT5 Thanks for posting. Rita
I made this as directed, using Spanish olive oil and button mushrooms. It was delicious! I toasted a piece of French bread and had the eggs on that. I will be making my eggs a little differently from now on! Made for my ZWT5 teammate. Thanks!