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Huevos Revueltos con Rovellon
Created by AndrewM, Monday, 28 December 2009


This Spanish dish serves two for breakfast, and the side-by-side presentation features the mushrooms as a separate flavor.

  • 2 cups Lactarius rubrilacteus (or L. deliciosus), cleaned and sliced vertically
  • 1 small clove of garlic, minced
  • 1 small onion, chopped
  • 4 T. olive oil
  • 2 T. good dry sherry
  • 4 eggs, room temperature
  • 2 T. cream
  • salt and pepper to taste
  • 2 T. flat leaf parsley, chopped
  • 2 T. grated Manchego
  1. Beat egg, cream, and salt and pepper. Set aside.
  2. Heat 2 T. of olive oil in skillet and saute mushrooms over medium high heat until just browned. Reduce heat to medium-low, add onions, garlic and a pinch of salt. Saute until onions are translucent. 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.
  3. Clean and reheat skillet to medium-low. Add and heat remaining oil, then pour beaten eggs into skillet. Stir with wooden spoon periodically until the eggs are cooked soft.
  4. Place the scrambled eggs on one side of serving platter and place the mushroom mixture on the other side. Sprinkle parsley and cheese over all and serve.
Additional Tips

The 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.

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