Mushrooms and Eggs

Name: Mushrooms and Eggs
Yield: makes 4 to 6 servings a starter or 2 as a main course
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

December 14, 2011

In pais Vasco—Basque country—many tapas are substantial and filling. This meets that requirement, but it is also quick and simple. I once had it made with chanterelles, which of course produced a sublime version. If you can get them, or other wild mushrooms, the dish will be really special, but it’s quite wonderful with shiitakes. As for an omelet, you can put most anything you want in here; especially good is about a cup of chopped shrimp added just before the eggs. You can serve this on toast or bread, as is often done in tapas bars, or just by itself. It also makes a fine main course for two.

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