Mushrooms à Brás, a Portuguese-inspired delight
A culinary journey with our delightful Mushrooms à Brás recipe, where earthy chestnut mushrooms, leeks, and crispy straw potatoes dance harmoniously with a golden turmeric-infused egg embrace. This Portuguese-inspired dish celebrates flavors, weaving together simplicity and sophistication in every bite. As the mushrooms sauté with leeks, releasing their rich aroma, the kitchen becomes a canvas for the creation of a dish that captivates both the eyes and the palate.
You may also be interested in Vegetarian Recipes or Main Dishes Recipes.
Mushrooms à Brás
This Portuguese-inspired recipe weaves together chestnut mushrooms, leeks, and crispy straw potatoes in a golden embrace of turmeric-infused eggs. A feast for the senses and a celebration of flavors!
Ingredients
- 1 ½ lb. of chestnut mushrooms
- 2 leeks choped
- 10 oz straw potatoes
- 7 eggs
- 1 bunch of parsley chopped
- 4 tbsp olive oil
- salt, pepper, and turmeric to taste
- olives for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Sauté chopped leeks until reduced, then add sliced mushrooms.
- Season with salt and pepper. Cook until mushrooms are cooked and "dry."
- In a bowl, beat eggs and season with turmeric, salt, and pepper.
- Lower the heat and add straw potatoes to the mushroom mixture. Mix well.
- Pour the beaten eggs over the mixture, stirring gradually to coat evenly.
- Maintain low heat to prevent overcooking; residual heat will finish cooking the eggs.
- Once the eggs are cooked, add chopped parsley and mix.
- Serve the Mushroom à Brás with olives as a garnish.
