Scrambled mushrooms (modified texture)
Ingredients (serves 2)
- • 4 eggs
- • 200 g Spring mushrooms
- • 1 clove of garlic
- • 20 ml single cream
- • Extra virgin olive oil
- • Salt (omit in case of high blood pressure or liquid retention)
- • 5 g minced fresh parsley
Method
- 1. Peel and thinly slice garlic, sauté until golden in 15 g of olive oil. Remove from oil.
- 2. Thinly slice mushrooms and sauté in the same oil. Lightly salt after cooking so that they do not lose their water content.
- 3. Add eggs to frying pan and stir over medium low heat until eggs are thoroughly cooked but not dry. Add garlic.
- 4. Purée the scramble while still hot with an immersion blender and add cream while blending.
- 5. Pass the purée through a sieve and serve.
