Wild Mushrooms Revuelto, Crispy Salchichón and Picos Camperos
Slow-scrambled eggs with wild mushrooms, Salchichón, and breadsticks
The Spanish revuelto is not a scramble. It is an exercise in patience — eggs held just this side of set, with the pan pulled off the heat before your instinct says so. Salchichón Ibérico, usually eaten as a slice, gets diced and rendered here until the fat lacquers the edges. The picos camperos are non-negotiable. They are the reason the plate is wiped clean.
Ingredients
- Artisanal Salchichón Ibérico de Bellota
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Dice 80 g of Salchichón Ibérico into 4 mm cubes. Render in a cold, dry nonstick pan brought up slowly to medium heat, 5–6 minutes, until the edges are crisp and the fat has released. Remove the salchichón with a slotted spoon; reserve both the meat and the fat.
- In the same pan, sauté 200 g mixed wild mushrooms (chanterelles, trompettes, shiitake) in the reserved salchichón fat plus 2 tbsp EVOO Picual for 4 minutes. Hard sear, no stirring for the first 90 seconds.
- Season the mushrooms with Fleur de Sel and 1 minced garlic clove in the last 30 seconds. Remove from the pan and keep warm.
- Whisk 6 large eggs with 2 tbsp cold water and a pinch of salt. Do not over-whisk — you want streaks of yolk still visible.
- Wipe the pan, add 1 tbsp butter and 1 tbsp EVOO Picual, and bring to medium-low heat. Add the eggs and stir constantly with a silicone spatula, pulling the eggs from the edges inward.
- When the eggs are 70% set — still glossy, barely holding shape — remove the pan from the heat. Residual heat finishes the cook. Fold in two-thirds of the mushrooms.
- Transfer to warmed plates. Crown with the remaining mushrooms, the crispy salchichón, and a final swirl of EVOO Picual. Serve with picos camperos standing upright in a small glass on the side.
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