Revuelto de Setas
SCRAMBLED EGGS WITH WILD MUSHROOMS
500 g (1 lb) wild mushrooms
20 shoots spring garlic (ajetes)
2 cloves garlic
Clean the mushrooms with a cloth and shop into small squares. Marinate for half an hour in a little brandy.
Chop the ajetes and slice the garlic cloves and sauté gently in oil for 3 minutes, stirring constantly. Add the mushrooms and cook for a further 10 minutes. Season with salt and pepper.
Light beat the eggs, together with half a cup of single cream, and pour over the mushrooms, stirring well until the egg sets slightly.
Serve hot, sprinkled with parsley.