Garlicky Egg and Mushroom Canapé
Pincho de Revuelto de SetaThis Pincho de Revuelto de Seta is a vegetarian delight, featuring garlicky scrambled eggs on bread, a common and hearty tapa from the northern regions of Spain. This particular recipe, inspired by the Basque city of Vitoria, is sure to please your taste buds.
Equipment
- small skillet
Ingredients
Makes 8 to 12 tapas
- 2 large eggs
- 4 teaspoons milk
- Kosher or sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 8 medium mushrooms rinsed, trimmed, and coarsely chopped (about 6 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves finely chopped
- 8 to 12 ½-inch slices of long-loaf (baguette) bread
Instructions
- Half-fill a skillet with hot water that is slightly larger than the one in which the eggs will cook.
- Bring it to a boil over high heat, then reduce the heat to maintain a low simmer.
- In a small bowl, lightly beat the eggs, milk, salt, and pepper.
- Heat the olive oil in a small skillet over high heat.
- Add the chopped mushrooms and cook for about 1 minute.
- Stir in the finely chopped parsley and cook for a few seconds, then remove the skillet from the heat.
- Add the beaten egg mixture and place the skillet in the larger skillet filled with hot water.
- Stir constantly with a wooden spoon until the eggs are set but still soft.
- You can prepare this ahead if desired.
- Spoon the mixture onto each bread slice.
Notes / Tips / Wine Advice:
Serve your Garlicky Egg and Mushroom Canapé at room temperature.
Enjoy this delectable vegetarian tapa with the rich and hearty flavors of eggs, mushrooms, and garlic on crusty bread. It’s a delightful addition to any tapas menu.