MONTADITOS DE REVUELTO DE SETA (EGG AND MUSHROOM CANAPÉS)

SOURCE: PENELOPE CASAS. TAPAS: THE LITTLE DISHES OF SPAIN.

Eggs figure highly in the toppings of montaditos served by Basque pintxo bars in the capital of Vitoria-Gasteiz because they add an aesthetic heartiness to any slice of bread. When cooked by scrambling, anything as simple and delicious as sautéed mushroom bits can imaginatively join the soft curds for a curious surprise worthy of splurging from the cuadrilla treasury.

Ingredients

2 large eggs

4 teaspoons/20 mL milk

Sea salt to taste

Freshly ground black pepper to taste

2 cups/170 grams coarsely chopped mushrooms

2 tablespoons/8 grams finely chopped parsley, preferably picked fresh on the same day for best results

1 tablespoon/8 grams finely chopped garlic

8 to 12 round slices of crusty bread with a thickness of 1/2-inch/1.27 cm

Specific Equipment

Large skillet

Mixing bowl

Wire whisk

Medium-sized skillet or sauté pan

Wooden spoon

Serves 4 to 6

Instructions

1. Fill the large skillet with water to about half of its volume. Bring the water to a boil over medium heat and reduce the heat to low so the water keeps on a simmer.

2. Beat the eggs and milk lightly in a mixing bowl with a wire whisk until well-blended. Season with salt and pepper to taste and set aside.

3. Heat the olive oil in a medium skillet or sauté pan over high heat. Sauté in the mushrooms for 1 to 2 minutes or until the mushrooms have released their juices. Stir in the parsley and garlic and continue sautéing and tossing for 1 minute until well-blended.

4. Remove the skillet or sauté pan from heat and pour in the eggs. Place the skillet or sauté pan over the large skillet containing the simmering water, and stir the eggs and mushroom constantly with a wooden spoon for 3 to 4 minutes or until the eggs are set but soft.

5. Remove the skillet or sauté pan from the large skillet. Pile the egg and mushroom mixture onto the bread slices. Transfer the canapés on a serving platter.