Spanish mushroom scrambled eggs by Chef Terradillos with hazelnut and smoked onion soup | The kitchen


Roberto Terradillos is the chef and patron of the Spanish restaurant TERRA PALENCIA, selected for a Bib Gourmand by the Michelin Guide 2021 and a Sun by the Repsol Guide 2021. He shares with The Kitchen his recipe for scrambled mushroom eggs with hazelnut and smoked onion soup, a gastronomic version of a Spanish winter classic: scrambled mushroom eggs.

The mushroom scrambled egg is a typical dish of Basque cuisine, but has also become a staple food in other regions of northern Spain. During the mushroom season, the dish is a staple on the menus of Spanish households and restaurants, including ours.

My version is inspired by the recipe from my grandmother Catalina (see below) who made the wild mushrooms that we hunted in the woods with my grandfather.

I like to serve this dish as a starter at lunchtime in the winter season when the mushrooms are at their best. The onion broth and hazelnuts are very beneficial in both taste and aroma, especially on very cold days.

As long as good mushrooms are selected, success is guaranteed. And in my grandmother’s house, thanks to the proximity to the countryside and mountains, there were always seasonal mushrooms, which made her recipe just perfect.

Spanish mushroom scrambled eggs with hazelnut smoked onion soup

Serves: 6

cooking time: 1.5 hours


For the boletus

  • 500 grams of mixed mushrooms, bought or harvested in the forest, cleaned and cut into medium-sized pieces.
  • salt
  • olive oil
  • 50 ml smoked sunflower oil (available in every specialist store).

For the mashed potatoes

  • 700 g of boiled potatoes, which are then mashed by a potato masher
  • 50 grams of butter
  • 50 grams of cream
  • 25 grams of truffle paste (you can get it in any specialist supermarket or deli)

For the onion and hazelnut broth

  • 700 g white onion, chopped into julienne strips
  • 5 g soybeans
  • salt
  • sugar
  • olive oil
  • 2 liters of water

For the eggs

TOP: It is important to clean the mushrooms thoroughly. There are two schools: purists prefer to scrape them off with a brush and a wet napkin, others, like me, prefer to clean them well with water.


We prepare all the ingredients separately and put them together at the end.

For the mushrooms

  1. Heat a large saucepan over high heat and add plenty of smoked sunflower oil. Wait until the oil is very hot, around 80º. If you don’t have a thermometer, place the handle of a wooden spoon in the oil. The oil is ready when bubbles form around the tip of the handle.
  2. Once the desired temperature is reached, add the mushrooms and cook for 6 minutes.
  3. Now drain, collect the juice and oil and season the mushrooms with salt and pepper.
  4. Using a temperature-controlled mixer or mixer, mix the retained mushroom juice with the oil (not the boletus itself) until a silky cream is obtained. I repeat, do not mix the boletus.
  5. Put aside.

For the mashed potatoes

  1. Rinse out the blender. Now mix all the ingredients for the mashed potatoes with the porcini mushroom cream to a creamy mass.
  2. Put aside.

For the onion and hazelnut broth

  1. Heat a large pan over medium-low heat, add a little olive oil and caramelize the chopped onions for about 20 minutes until they turn toasted color, stirring occasionally to avoid burning. (This is a process that always seems longer than it should, but it’s worth the wait.) Now add the sugar, toasted hazelnuts, and water. Now cook on a low heat for 20 minutes.
  2. Mix, strain and add the soybeans to the soup. Cook for another 5 minutes.
  3. Put aside.

The eggs

  1. Up to you. You can make a simple fried egg or a poached one. There are many techniques for the latter, some of them more complex and difficult than others. Youtube is an excellent ally to master the technique, there are many tricks that make the preparation very easy.


Start by serving the mashed potatoes on the bottom of a soup plate, add some chopped porcini mushrooms, followed by the mashed potatoes and on top of that the egg (or two). Now serve the onion soup over everything else. You can use grated porcini mushrooms as a topping, I recommend porcini mushrooms Pinicola.

Serve hot.

Combine it with: A red wine from the Torquemada area, Palencia.

More about the court

I introduced ingredients other than those traditionally used for a mushroom scrambled egg to enhance the character of the porcini mushroom. The recipe’s smoky taste, coming from the fried vegetables in the broth and mushrooms, reminds me of grilled meat, which I love.

Scrambled mushroom eggs, a traditional recipe from my grandmother Catalina

Serves: 1

cooking time: 35 minutes


  • 150 grams of mixed boletus, cleaned
  • 2 eggs
  • olive oil
  • 1 piece of garlic, peeled.
  • salt and pepper
  • French fries, amount to taste


  1. Start by making the desired amount of french fries. To get very crispy, soak them in water for about an hour after you’ve cut them into your desired shape. Rinse them twice with cold water and pat them completely dry.
  2. Heat the oil in a large saucepan to 300 degrees. Once the oil is hot, fry the potatoes in portions until golden brown. Don’t overfill them by putting too many in at once, they won’t get that crispy. Take them out of the oil with a slotted spoon and place them on a paper towel.
  3. Now poach the mushrooms with olive oil, garlic, salt and pepper. Poaching means cooking over low heat with just enough oil. All of the garlic will soak through your oil and then sauté your mushrooms.
  4. In one container, beat the eggs while heating another pan over high heat, then add eggs to the pan and then reduce the heat. Stir gradually with the help of a spoon until you get a creamy scrambled egg.
  5. Serve with the porcini mushrooms on French fries.


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