Revuelto de setas y gambas
(Eggs with wild mushrooms and shrimp)
- 200 g wild mushrooms (the kind you can buy at the supermarket)
- 2 cloves garlic, peeled and sliced
- 6 to 8 eggs
- 250 g raw shrimp (gambas), peeled and heads and tails removed
- olive oil
Crack the eggs into a dish and set aside. Lightly rinse the wild mushrooms and cut off the hard stem, if they have any, then rip into largish bite-size pieces. Now heat enough olive oil to barely cover the bottom of a skillet, add the garlic and sauté on med-high heat for just a few moments, then add the mushrooms and sauté a couple minutes. Add the shrimp and sauté just until they are cooked (they will turn pink), then pour in the eggs, salt to taste, and stir gently until the eggs are just cooked. Serve immediately with plenty of good crusty bread.
Makes enough for three or four people as a first course or a light supper.
This basic recipe can be varied according to what you have in the house or what you like most. Try adding also some previously steamed asparagus pieces, sliced leeks, bits of serrano ham or chorizo (cook it first with the garlic)...be creative!