Traditional Spanish Recipe-Scrambled egg with Mushrooms 

At our autumn guided Boqueria market visits we stop at the famous Llorenç Pelras stall to buy rovellons.  Here is a traditional Spanish recipe for a very simple and tasteful dish for breakfast or a starter. The proportion below  serves two for breakfast, and the side-by-side presentation features the mushrooms as a separate flavor. The traditional Spanish recipe can also be assembled as scrambled eggs or an omelet. With more cream or half-and-half and doubling the recipe, it easily converts to a quiche filling or a frittata.

Ingredients for traditional Spanish scrambled egg with mushrooms: 

2 cups Rovellons (Lactarius rubrilacteus), cleaned and coarsely chopped
1 small clove of garlic, minced
1 small onion, chopped
4 T. olive oil
2 T. flat leaf parsley, chopped
2 T. good dry sherry
4 eggs
2 T. cream
salt and pepper to taste

Method for traditional Spanish Eggs and Mushroom: 

Beat egg, cream, and salt and pepper. Set aside. Heat 2 T. of olive oil in skillet and saute mushrooms, onions, and garlic over medium-low heat until mushrooms are cooked and liquid has evaporated. Add sherry, salt and pepper to taste, and continue cooking and stirring until liquid has condensed into a sauce. Remove mushroom mixture and keep warm. Clean and reheat skillet. Add and heat remaining oil, then pour beaten eggs into skillet. Stir with wooden spoon periodically until the eggs are cooked soft. Place the scrambled eggs on one side of serving platter and place the mushroom mixture on the other side. Sprinkle parsley over all and serve.

Perhaps you would like to learn how to cook delicious Spanish delicacies  such as this as part of a Customized Gourmet Tour, which can include a private guided tour of the wonderful La Boqueria Market to see the market´s infinite selection of Spanish mushrooms!