1 1/4 cup of oyster mushroom (dobradinha)
1 finely chopped garlic clove
2 tablespoons of olive oil or vegetable oil
125g of crispy bacon, diced
1 onion, thinly sliced
1/2 cup of fresh parsley, finely chopped
salt and black pepper to taste
1/2 cup of cooking broth from the mushroom
4 eggs
5 tablespoons of grated Parmesan cheese
1 1/4 cup of oyster mushroom (dobradinha)
1 finely chopped garlic clove
2 tablespoons of olive oil or vegetable oil
125g of crispy bacon, diced
1 onion, thinly sliced
1/2 cup of fresh parsley, finely chopped
salt and black pepper to taste
1/2 cup of cooking broth from the mushroom
4 eggs
5 tablespoons of grated Parmesan cheese
Prepare the oyster mushrooms according to basic instructions and reserve the broth
Then, cut them into 3cm cubes
Fry the garlic in olive oil or vegetable oil until golden brown, then remove with a slotted spoon
Add the crispy bacon and onion; fry until the onion is translucent and add the garlic, parsley, mushroom, salt, and black pepper
Cook slowly for 2-3 minutes
Then, add 1/2 cup of broth, cover, and cook over low heat for 20 minutes or until almost dry
When serving, beat the eggs with Parmesan cheese and pour over the oyster mushrooms
Gently mix and cook over low heat just until the eggs are set (1-2 minutes)
The consistency should be creamy
Serve immediately
Serves 6 people.
