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    You are in: Home / Breakfast / Spanish Mushrooms and Eggs Recipe
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    Spanish Mushrooms and Eggs

    Spanish Mushrooms and Eggs. Photo by Sage

    1/4 Photos of Spanish Mushrooms and Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Debbie R.'s Note:

    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)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Spoon on top of crostini or toast. Garnish with remaining parsley.

    Ratings & Reviews:

    • on February 11, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spanish Mushrooms and Eggs

    Serving Size: 1 (115 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 217.9
     
    Calories from Fat 187
    85%
    Total Fat 20.8 g
    32%
    Saturated Fat 3.0 g
    15%
    Cholesterol 1.0 mg
    0%
    Sodium 14.1 mg
    0%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.0 g
    4%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    Egg Beaters egg substitute

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