One of the simplest and also richest ways to prepare mushrooms and mushrooms is scrambled with egg or in format tortilla. One of the characteristics of mushrooms is that they contain a lot of water, so when you cook them, where before you filled a whole large pan with them, when they have released all the water and it has evaporated, they have reduced considerably in size. It is for this reason that it is recommended to pour eggs over the mixture and make a scramble or, as in this case, make a very beautiful omelette for 4 people.
If the photo has a yellowish color it is because the eggs we have used are from the field and not bought in supermarkets and also by one of the species that we have used: the turmeric, ideal for mushrooms and champignons.
- 800 grams of champignons and various mushrooms
- 4 field eggs
- 5 cloves of garlic
- Turmeric
- White pepper
- Sal Island
- Olive oil
- In a large frying pan we fry with a little olive oil 5 cloves of garlic peeled and cut into very small cubes.
- Meanwhile, let's thoroughly wash our mushrooms and mushrooms, to take away any possible soil they may still carry
- When the garlic has browned, pour the mushrooms over them and raise the heat to medium-high so that release all the water and it is consumed. We add in this step the turmeric (to your liking), a little white pepper and salt. We stir well and we waited about 10-15 minutes, until the water has completely evaporated.
- Meanwhile, in a medium bowl, we beat 4 eggs and we add a pinch of salt. When the mushrooms and mushrooms have been completely done, add them to the bowl and stir the mixture with the eggs well.
- The next step will be to pour into the pan and make a normal omelette. And ready! You can plate by cutting into small skewers or in as many pieces as you are diners.