Instructions

1. Heat the olive oil in a large, non-stick pan over medium heat.
2. Add the minced garlic to the pan and sauté until it becomes fragrant, taking care not to burn it, about 1 minute.
3. Add the sliced mushrooms to the pan and sauté until they release their juices and become golden brown, about 5 minutes.
4. In a separate bowl, beat the eggs and season them with salt and pepper according to your taste.
5. Lower the heat to medium-low and pour the beaten eggs over the mushrooms in the pan. Stir gently to combine the ingredients, ensuring the mushrooms are evenly distributed.
6. Cook the mixture until the eggs are just set but still slightly runny, about 3 minutes. This will keep the eggs tender and creamy.
7. Remove the pan from the heat, sprinkle the scrambled eggs and mushrooms with the finely chopped fresh parsley, and serve immediately. Enjoy your Revuelto de Setas as is or with a side of crusty bread for a complete meal.