Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon)
Adapted from "Traditional Spanish Cooking" by Janet Mendel
3/4 pound mushrooms such as boletus or oyster
5 tablespoons olive oil, divided
1 clove garlic, sliced
1/2 teaspoon salt
Freshly ground black pepper
3 ounces chopped Spanish cured ham, preferably
Strips of bread fried crisp in olive oil
1. Clean the mushrooms very carefully of all grit and chop them; you should have about 4 cups chopped mushrooms. Heat 1/4 cup of oil in a large skillet and sauté the mushrooms with the garlic. Continue sautéing until mushrooms give off most of their liquid, about 5 minutes.
2. Add remaining 1 tablespoon of oil to the pan. Break the eggs into the pan and sprinkle with salt and pepper. Scramble the mushrooms with the egg whites. Before the yolks have set, add the ham. With a wooden spatula, stir the eggs to break them and combine the ham with the mushrooms. Cook until the eggs are set, about 5 minutes.
3. Garnish with parsley and serve hot with fried bread.