📝 About This Recipe
A cornerstone of Spanish 'cocina de mercado,' this Revuelto de Setas celebrates the earthy bounty of the Iberian forests. Unlike a firm omelet or a dry scramble, a true revuelto is prized for its luxuriously creamy, almost custard-like texture that binds sautéed wild mushrooms and salty jamón together. It is a sophisticated yet humble dish that captures the essence of a traditional tapas bar in Madrid or San Sebastián.
🥗 Ingredients
The Mushroom Medley
- 400 grams Mixed Wild Mushrooms (Oyster, Shiitake, or Porcini) (cleaned and sliced into bite-sized pieces)
- 100 grams King Oyster Mushrooms (diced small for texture)
- 3 tablespoons Extra Virgin Olive Oil (high-quality Spanish oil preferred)
The Egg Base
- 5 pieces Large Organic Eggs (at room temperature)
- 1 tablespoon Heavy Cream (optional, for extra silkiness)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
Aromatics and Accents
- 3 pieces Garlic Cloves (thinly sliced into chips)
- 50 grams Jamón Ibérico or Serrano (finely diced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Red Chili Flakes (optional for a subtle heat)
For Serving
- 4 slices Rustic Sourdough Bread (toasted and rubbed with a garlic clove)
👨🍳 Instructions
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1
Begin by cleaning the mushrooms with a damp cloth or soft brush; avoid washing them under water to prevent them from becoming soggy.
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2
Slice the larger mushrooms into 1/2 inch thick pieces and leave the smaller ones whole for a rustic, varied texture.
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3
In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
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4
Add the mushrooms to the pan in a single layer. Let them sear undisturbed for 2-3 minutes until they develop a golden-brown crust.
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5
Tir the mushrooms and continue cooking for another 4 minutes until their moisture has evaporated and they are tender.
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6
Lower the heat to medium. Add the remaining tablespoon of olive oil along with the sliced garlic chips and the diced jamón.
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7
Sauté for 1-2 minutes, just until the garlic is fragrant and translucent, and the jamón fat begins to render. Do not let the garlic brown or it will turn bitter.
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8
While the mushrooms are finishing, crack the eggs into a bowl. Add the cream (if using), salt, and pepper. Whisk gently with a fork—just enough to break the yolks, but don't over-beat.
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9
Turn the heat down to low. This is the secret to a perfect revuelto; high heat will rubberize the eggs.
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10
Pour the egg mixture over the mushrooms. Let it sit for 15 seconds without stirring to allow the bottom to just begin to set.
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11
Using a silicone spatula, gently fold the eggs from the edges toward the center. Continue this slow, folding motion for about 2-3 minutes.
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12
When the eggs look 80% cooked—still shiny, moist, and slightly runny in places—remove the pan from the heat immediately. The residual heat will finish the cooking.
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13
Fold in the fresh parsley and the pinch of chili flakes, giving it one final gentle toss.
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14
Divide the mixture immediately onto warm plates or atop the garlic-rubbed toasted bread.
💡 Chef's Tips
Always use a variety of mushrooms; the mix of textures between meaty shiitakes and delicate oysters makes the dish more interesting. Never overcook the eggs—the final result should be 'jugoso' (juicy), resembling a thick sauce rather than a dry scramble. If you don't have jamón, you can use pancetta or even smoked salt to replicate that savory, salty depth. Use a non-stick pan to ensure the eggs glide smoothly and don't form a crust on the bottom. Temper your eggs by taking them out of the fridge 20 minutes before cooking to ensure even coagulation.
🍽️ Serving Suggestions
Serve with thick slices of toasted 'Pan de Cristal' or sourdough rubbed with fresh tomato and garlic. Pair with a chilled glass of Fino or Manzanilla Sherry to cut through the richness of the eggs. A crisp green salad with a simple lemon vinaigrette provides a refreshing contrast to the earthy mushrooms. For a luxury touch, drizzle a few drops of white truffle oil over the dish just before serving. Enjoy as a 'Ración' (sharing plate) in the center of the table with other classic tapas like Patatas Bravas.