Recipe for spring mushrooms – Karlos Arguiñano


Mushrooms and mushrooms

Scrambled eggs, spring mushrooms, fresh garlic and potatoes, accompanied by a salad of lettuce and chives, an ideal dish for dinner, by Karlos Arguiñano.

We provide you with the ingredients and preparation of this recipe for scrambled eggs with mushrooms, by chef Carlos Arginiano

Ingredients (4 people) from the recipe for scrambled eggs from spring mushrooms:

  • 500 g spring mushroom
  • 8 eggs
  • 1 potato
  • 1 lettuce
  • 1 spring onion
  • 12 fresh garlic
  • Water
  • extra virgin olive oil
  • vinegar
  • Sol
  • parsley

Preparation of the recipe for scrambled eggs with spring mushrooms:

Cook the potatoes in a saucepan of water. After 30 minutes, remove, refresh and peel. Cut it into small cubes and set it aside.

Clean the lettuce leaves under the tap with cold water. Dry, cut and place in a spring. Chop the onion in fine julienne and add it. At the time of serving, season it with oil, vinegar and salt.

Chop the fresh garlic in cylinders and skip them in a pan with oil. Add the mushrooms, season and stew briefly.

Beat the eggs with a pinch of salt and a little chopped parsley. Add potatoes, garlic and mushrooms. Mix well and pour the mixture into the pan. Embrace the stirred to your taste.

Serve the spring mushroom and accompany it with the salad.

Tip:

It is important not to dress the salad until we eat it, because when the vinegar comes in contact with the lettuce, it cooks and loses its freshness.

Nutritional information on the recipe: Mushrooms rich in fiber

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Thanks for reading.
David from 55000 Recipes

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