vegetarian
gluten freeClean the mushrooms
Gently brush any dirt from the Perretxikos. If they are very muddy, give them a very quick rinse under cold water and dry them well right away so they do not absorb extra moisture. Rinse the flat-leaf parsley as well, then pat it completely dry with a clean towel or paper towels.
Slice and chop
Trim any tough ends from the mushrooms and slice any large ones into bite-size pieces; small ones can be left whole or halved. Slice the garlic as thinly as you can, and finely chop the parsley. Keeping the mushroom pieces fairly even helps them cook at the same pace.
Whisk the eggs
Crack the eggs into a small bowl and whisk until the yolks and whites are fully blended and a little frothy. You want a smooth mixture so the eggs cook up tender and evenly in the pan.
Cook the mushrooms
Set a skillet over medium heat and add the extra virgin olive oil. When the oil shimmers, add the mushrooms in a single layer and leave them undisturbed for 3 minutes so they can take on some color. Stir and cook for 2 minutes more, until they have released most of their moisture and the pan looks much drier. Add the garlic and cook for 1 minute, stirring, until fragrant but not browned.
Scramble gently
Lower the heat to low and pour in the whisked eggs. Stir slowly with a spatula, scraping across the bottom of the pan, for 1 to 2 minutes until the eggs are softly set but still a little glossy. Fold in most of the parsley, then take the pan off the heat; the residual heat will finish the eggs without making them dry.
Plate and finish
Spoon the perretxikos and eggs onto a warm plate and scatter the remaining parsley over the top. Serve straight away while the eggs are still creamy and the mushrooms are juicy.
