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Bolets amb ous (mushrooms with eggs): recipe illustration
Everyday meals

Bolets amb ous (mushrooms with eggs)

Mushrooms sautéed with garlic and parsley, with scrambled eggs stirred in at the end of cooking. A simple, tasty dish, very popular in autumn in the mountain forests.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

239 kcal per serving

Protein
13.3 g
Carbohydrates
5.1 g
of which sugars
3.4 g
Fat
18 g
of which saturated fat
3.6 g
Fiber
1.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the mushrooms with a damp cloth, then slice them into strips.
  2. Heat the olive oil in a frying pan and sauté the mushrooms over high heat until they release their water.
  3. Add the chopped garlic and the snipped parsley, then keep cooking for 3 minutes.
  4. Lightly beat the eggs with the salt and pepper.
  5. Pour the eggs over the mushrooms and stir gently over low heat until just set.
  6. Adjust the seasoning and serve immediately with rye bread.

Variations and tips

Herb version. Add a pinch of thyme and a little extra parsley to boost the flavour.

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Original Ecomely recipe.