St. Peter Claver’s Day
Revuelto de Setas
(adapted from The Food of Northern Spain by Jenny Chandler — St. Peter Claver is from Catalonia)
8 oz mushrooms
2 tablespoons extra virgin olive oil
1 garlic clove, crushed and minced
6 large eggs, beaten lightly and seasoned with salt
2 tablespoons cream (optional)
Toast bread, for serving
This is really a spring dish according to Ms. Chandler, but since mushrooms are usually plentiful in the US, we can do this in the fall.
If you can get a mixture of different kinds of mushrooms, that’s ideal, but if not, use whatever mushroom you have. You can also use dried mushrooms, rinsed, rehydrated and squeezed dry (use the soaking liquid for stocks).
Wipe mushrooms clean (or if you want, wash them briefly). Trim stem ends and cut them into randomly sized pieces — that makes them look extra-rustic.
Heat oil in a large skillet. Add mushrooms and garlic and stir-fry for five minutes, over low-medium heat. Add beaten eggs and continue cooking, stirring all around, just until eggs begin to set. You’re aiming for a creamy, custardy consistency, not dry.
Serve over toast.
In an effort to reduce the number of cookbooks I own down to FOUR (yes, you read that right), I am compiling a set of 100 recipes per season, that will cover a variety of themes. I’ve set up a Yahoogroup for people who would like to test the recipes too. If you’d like to join, send me an e-mail at stefoodie AT gmail DOT com or join the group The Seasonal Kitchen: Fall. This fall, I am compiling recipes on these themes:
Artists having their birhtdays in Sep/Oct/Nov
Authors having their birthdays in Sep/Oct/Nov
Composers’ birthdays Sep/Oct/Nov
Ancient cuisines (specifically Egypt, Greece, Rome and China)
Countries A-C (not all included)
Healthy cooking (some allergy free)
On this blog, I’ll be putting them under the category “The Seasonal Kitchen-Fall” so you can find them easily.