Creamy Mushroom Scramble with Garlic and Thyme

Why You’ll Love This Recipe

• Creamy, custardy eggs gently folded around deeply savory, golden-browned mushrooms.
• Weeknight-fast but restaurant-special; ready in under 25 minutes.
• Classic Spanish simplicity: quality olive oil, thyme, and parsley do the heavy lifting.
• Flexible: works with any mix of mushrooms and easy to scale for brunch.

Grocery List

• Produce: Mixed mushrooms (400 g), garlic (2 cloves), fresh thyme, flat-leaf parsley, lemon (optional)
• Dairy: Eggs (4 large), unsalted butter (optional)
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Revuelto

• 400 g mixed mushrooms (cremini, oyster, shiitake recommended), wiped clean and torn or sliced
• 4 large eggs
• 2 tbsp extra-virgin olive oil, divided, plus 1 tsp to finish
• 1 tbsp unsalted butter (optional, for a silkier finish)
• 2 garlic cloves, thinly sliced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

To Finish & Serve

• 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
• Lemon wedges (optional)
• Crusty bread, toasted (optional)

Step-by-Step Instructions

Step 1: Prep the mushrooms and aromatics

Wipe the mushrooms with a dry towel and tear or slice into bite-size pieces. Avoid soaking them so they brown properly. Thinly slice the garlic. Finely chop the parsley and strip the thyme leaves from the stems. Crack the eggs into a bowl, add 1/4 tsp salt and the black pepper, and beat vigorously for 30–45 seconds until the mixture looks uniform and slightly frothy.

Step 2: Brown the mushrooms

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 1 tbsp olive oil. When the oil shimmers, add the mushrooms in an even layer. Let them cook undisturbed for 2 minutes to sear, then stir occasionally for another 3–4 minutes until they release moisture and turn golden-brown at the edges (total 5–6 minutes).

Step 3: Add garlic, thyme, and season

Add the remaining 1 tbsp olive oil and the butter (if using). Stir in the sliced garlic and cook for 30 seconds until fragrant but not browned. Sprinkle over the thyme and 1/2 tsp kosher salt; cook 1 minute, stirring, until the mushrooms are well-coated and aromatic. If using red pepper flakes, add a pinch now.

Step 4: Drop the heat and add the eggs

Reduce the heat to low. Stir the mushrooms for 10–15 seconds to cool the pan slightly. Pour in the beaten eggs. Using a flexible spatula, stir very slowly and continuously, sweeping the bottom and folding the mixture from the edges toward the center. Aim for gentle, creamy curds rather than a firm scramble.

Step 5: Cook to creamy ribbons

Keep the heat low and continue slow stirring for 2–3 minutes until the eggs form soft, glossy ribbons and are just set. For food safety, cook until the eggs reach 160°F when checked with an instant-read thermometer, or remove them when about 90% set and allow residual heat to finish the cooking for 20–30 seconds off the burner.

Step 6: Finish and serve

Fold in the chopped parsley. Drizzle with 1 tsp good extra-virgin olive oil for sheen and flavor. Taste and adjust seasoning with a pinch more salt or pepper if needed. Plate immediately and serve with lemon wedges and toasted crusty bread.

Pro Tips

• Dry mushrooms brown best. If yours are damp, spread on a towel for 10 minutes before cooking.
• Use a broad skillet so the mushrooms sear rather than steam; overcrowding prevents browning.
• Low heat is everything for creamy eggs. If they cook too fast, pull the pan off heat and stir to cool.
• Beat eggs thoroughly for a uniform custardy texture—no streaks of white left.
• Finish off heat to avoid overcooking; residual heat in the pan will set the last bit perfectly.

Variations

• Serrano twist: Sauté 40 g diced jamón serrano with the garlic for a smoky, savory note.
• Cheesy: Fold in 30 g fresh goat cheese or Manchego off heat for extra tang and creaminess.
• Truffled: Finish with a light drizzle (1/2 tsp) of truffle oil and extra thyme for a luxe aroma.

Storage & Make-Ahead

This dish is best enjoyed immediately. If needed, refrigerate leftovers in an airtight container for up to 1 day. Reheat very gently over low heat for 30–60 seconds, stirring constantly, or in short bursts in the microwave at 50% power; stop while still slightly soft to avoid drying out. You can prep mushrooms, garlic, and herbs up to 24 hours ahead (store separately). Do not beat the eggs until just before cooking.

Nutrition (per serving)

Approx. 330 calories; 25 g fat; 6 g carbs; 18 g protein; 2 g fiber; 730 mg sodium. With optional butter, add about 50 calories and 6 g fat per serving.