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Categories:Viewed: 19 - Published at: a year ago
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, sliced
- 1/4 pound shiitake or other mushrooms, tough stems removed and caps chopped
- 1/4 cup chopped fresh parsley leaves
- 5 eggs
- 1 tablespoon milk
- Salt and black pepper to taste
- Crostini (page 41), optional
Method
- Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.
- Add the garlic and shallots and cook, stirring, until softened and fragrant, about 2 minutes.
- Stir in the mushrooms and half the parsley; cover and cook until the mushrooms are soft, about 10 minutes.
- Meanwhile, beat the eggs with the milk.
- When the mushrooms are done, turn the heat to low and stir in the egg and milk mixture.
- Cook, stirring occasionally, just until the eggs have set.
- Season with salt and pepper, spoon on top of crostini if you like, garnish with the remaining parsley, and serve.
