Revuelto de Setas

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Revuelto de Setas
SCRAMBLED EGGS WITH WILD MUSHROOMS

Ingredients:

500 g (1 lb) wild mushrooms
6 eggs
20 shoots spring garlic (ajetes)
2 cloves garlic
White pepper
Single cream
Brandy
Olive oil
Salt

Preparation 

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.

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