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Make a scrambled It is the simplest, but as there is always someone who prepares it for the first time and may have any questions, here today we share this recipe for scrambled eggs with mushrooms and prawns. You can make variations in the recipe and change the mushrooms for other mushrooms or for a mixed one and if, instead of prawns, you put prawns then it will have even more flavor.
I think one of the fundamental things about scrambled eggs is to get the cuajado al egg, especially taking into account the tastes of each one, since there will be those who prefer it drier and those who prefer it juicier. At home we like it sweet, somewhere in between, but not excessively dry because otherwise the scrambled eggs lose its grace.
Scrambled eggs with mushrooms and prawns
This recipe serves as a dinner, but it is also perfect to fill puff pastry or shortcrust appetizers or put on a toast of bread.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: incoming
- Rations: 2-3
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 4 eggs
- 1 garlic clove
- 300 - 350 gr. fresh mushrooms
- 250 gr. fresh prawns (they can also be cooked)
- olive oil
- chopped parsley
- shawl
Preparation
Chop the garlic clove very finely.
In a frying pan with a little olive oil, fry the garlic until it begins to brown. Remove the garlic from the pan and reserve.
Clean and cut the mushrooms into slices. Poach them in the same oil to fry the garlic.
When we see that the mushrooms begin to be done add the peeled and cut prawns. Cook over medium heat until we see that they begin to take color. (If they are cooked, just giving them a few turns together with the mushrooms is enough).
Add the garlic already cooked that we had reserved.
Then pour the eggs over the mushrooms with prawns.
Stir well until they begin to set and have the cooking point that we like.[cap id=attachment_23295 align=alignnone width=830]
Plate and serve sprinkling with a little chopped parsley.
