Vida Recetas Editorial
Scrambled mushrooms with coriander is an easy and juicy recipe that enhances the earthy flavor of the mushroom, ideal for a quick dinner or a hearty breakfast. Originating from Spanish cuisine, this dish takes advantage of the versatility of eggs to create a creamy texture complemented by the fresh aroma of coriander.
The key is not to beat the eggs completely, allowing the yolk and white to partially integrate with the mushrooms, resulting in a moist and flavorful scramble. The mushroom, when sautéed, releases its juices and provides an umami base that pairs perfectly with coriander.
It's perfect for those seeking comforting food without complications, with accessible ingredients and in less than 20 minutes. It's also an excellent vegetarian and low-carb option.
Cook
15 min
Servings
4
Fry the mushrooms and mushrooms, somewhat cut into pieces, in a drizzle of hot oil, in a drizzle of hot oil, or with a knife on a board
When they are almost ready, add the handful of chopped cilantro or parsley and stir to mix everything
Add the 6 unbeaten eggs one by one and add a pinch of salt. With a wooden spatula or spoon, break the eggs a little, shake the tool over the egg from one side to the other and make it mix with the mushrooms and mushrooms. To make it juicy, the trick is not to let the egg whisk everything, mix yolk and white completely, or to curdle completely.
Serve it warm to eat next
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 15 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
