Scrambled mushrooms (modified texture)
Ingredients (serves 2)
  • • 4 eggs
  • • 200 g Spring mushrooms
  • • 1 clove of garlic
  • • 20 ml single cream
  • • Extra virgin olive oil
  • • Salt (omit in case of high blood pressure or liquid retention)
  • • 5 g minced fresh parsley
  • 1. Peel and thinly slice garlic, sauté until golden in 15 g of olive oil. Remove from oil.
  • 2. Thinly slice mushrooms and sauté in the same oil. Lightly salt after cooking so that they do not lose their water content.
  • 3. Add eggs to frying pan and stir over medium low heat until eggs are thoroughly cooked but not dry. Add garlic.
  • 4. Purée the scramble while still hot with an immersion blender and add cream while blending.
  • 5. Pass the purée through a sieve and serve.


This dish should be eaten immediately after preparation. It is also important to ensure that the eggs are thoroughly cooked.