Revuelto de Setas y Gambas (Scrambled Eggs with Mushrooms and Prawns)

• 250 g Mushrooms, wild or mixed
• 200 g Prawns, peeled and deveined
• 2 cloves Garlic
• 10 g Fresh parsley
• 1 medium Lemon
• 5 Egg
• 2 tbsp Olive oil
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Wipe the mushrooms clean and tear or slice any large ones. Finely chop the garlic and parsley. Finely grate a little lemon zest, then cut the lemon into wedges.
2. Crack the eggs into a bowl and whisk with the fine sea salt and black pepper until just combined. Keep the bowl close to the hob so you can add the eggs quickly when needed.
3. Heat the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their liquid has evaporated and they are lightly golden. Stir in the garlic and cook for 30 to 60 seconds until fragrant.
4. Add the prawns and cook for 2 to 3 minutes, tossing, until just pink and opaque. Lower the heat to medium-low so the eggs cook gently.
5. Pour in the eggs and cook, stirring constantly with a spatula, for 2 to 4 minutes until softly set and creamy. Take the pan off the heat while the eggs are still slightly loose, as they will continue to set. Stir through most of the parsley and a pinch of lemon zest, then taste and adjust seasoning if needed.
6. Serve straight away, topped with the remaining parsley. Finish with a squeeze of lemon at the table.

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