Scrambled eggs with mushrooms are a delicious side dish to accompany various items. The creaminess of the eggs pairs perfectly with the intense flavor of the dried mushrooms, enriched by the aroma of parsley and garlic. This dish is ideal for enhancing your lunch or dinner with a touch of simple elegance.
Rehydrate the mushrooms by soaking them in warm water for one hour
Drain them and squeeze them lightly
In a pan heat two tablespoons of oil and a knob of butter, add a whole clove of garlic and then the mushrooms, cooking them for about twenty minutes
Sprinkle with chopped parsley then add 30 g of butter to the pan, crack in the eggs and scramble them with a fork until they set
Remove immediately from the heat and from the pan to prevent them from continuing to cook
The mixture should be creamy
Serve with slightly toasted thick slices of bread
Store in the refrigerator for up to 2 days.
Italy
| Energy (kcal) | 260.77 |
| Carbohydrates (g) | 6.94 |
| of which Sugars (g) | 6.15 |
| Fat (g) | 14.73 |
| of which Saturates (g) | 4.77 |
| Protein (g) | 23.33 |
| Fiber (g) | 4.51 |
| Sale (g) | 0.1 |
