Scrambled eggs with wild mushrooms, Revuelto de Setas —and the walled city of Avila
In my aim to make the most of my time, I love it when I can make two different dishes out of one. Wild garlicky mushrooms with sherry that I made as a side dish for an entrée, become today one of the main ingredients in revuelto de setas, scrambled eggs with wild mushrooms.
Today’s recipe for scrambled eggs with wild mushrooms is simple, because it uses the previous post’s recipe. This is one of those comfort food, rustic dishes that are made all over Spain, but are specially popular in central Spain, in the Castiles.
Last summer, I had the chance to taste some of those dishes during my trip to the cities of Salamanca, Avila and Segovia in the region (more…)
This is in a way a continuation of the last post, where I talked about the centers of knowledge in the Spanish city of Salamanca, the University of Salamanca and the Pontifical University of Salamanca (you can check this post 
We are starting out the year right, with lots of vegetables and lighter meals. Today’s recipe, mushrooms with leeks and peas, is so satisfying it will not leave you craving any animal protein.
