Mushroom and truffle scramble is the quickest way to prepare a haute cuisine dish at home. The key is to cook the eggs over very low heat and constantly stirring to obtain a creamy and unctuous texture. The black truffle, even in oil, completely transforms the dish.
Mediterranean
Scrambled wild mushrooms and black truffle
Creamy wild mushroom scramble with black truffle oil and chives. Luxurious and aromatic egg dish ready in 15 minutes.
- Spain
- Main course
- Light
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 18 g
- Fiber 2 g
- Carbohydrates 4 g
- Fat 22 g
- Sodium 380 mg
Story behind the dish
Preparation
Scrambled with wild mushrooms and black truffle is a preparation from Spain with easy difficulty. Reserve about 22 minutes in total (10 for mise en place and preparation, 12 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 large eggs.
- Have ready: 400 g of mixed wild mushrooms.
- Have ready: 2 sliced cloves of garlic.
- Have ready: 3 tablespoons of olive oil.
- Have ready: 1 tablespoon black truffle oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean and chop the mushrooms; sauté them in oil over high heat for 5 min…
Clean and chop the mushrooms; Sauté them in oil over high heat for 5 minutes until golden. Salt and pepper. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Beat the eggs gently with salt
Beat the eggs gently with salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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In a non-stick pan over VERY low heat
In a non-stick frying pan over VERY low heat, add the eggs with 1 tablespoon of oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stir constantly with a wooden spatula for 4-5 min.
Stir constantly with a wooden spatula for 4-5 min. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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When the scrambled egg is creamy but still liquid
When the mixture is creamy but still liquid, remove from the heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the mushrooms
Add the mushrooms, truffle oil and chives. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve on toasted bread with Maldon salt
Serve on toasted bread with Maldon salt. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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