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Scrambled eggs with mushrooms are a delicious side dish to accompany various dishes. The creaminess of the eggs pairs perfectly with the intense flavor of dried mushrooms, enriched by the aroma of parsley and garlic. This dish is ideal for adding a touch of simple elegance to your lunch or dinner.
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 more than twenty minutes
Sprinkle with the chopped parsley, then add 30 g of butter to the pan, crack in the eggs and scramble them with a fork until they are set
Remove immediately from the heat and from the pan to prevent them from continuing to cook
The mixture should be creamy
Serve with lightly toasted bread croutons
Store in the refrigerator for up to 2 days.
Italia
| Energy (kcal) | 260.2 |
| Carbohydrates (g) | 7.43 |
| of which sugars (g) | 6.49 |
| Fat (g) | 14.14 |
| of which saturates (g) | 4 |
| Protein (g) | 23.93 |
| Fibre (g) | 4.57 |
| Salt (g) | 0.22 |
