Mushroom-Egg Spread

A classic tapa of mushrooms bound with egg, usually served on toast. The dried porcini are optional but really add a lot.

1/4 cup extra virgin olive oil

About 1/2 pound fresh mushrooms, preferably a mixture of different types, trimmed and roughly chopped

1/4 cup dried porcini, reconstituted and chopped (optional)

Salt and freshly ground black pepper

1 tablespoon minced shallot

1 tablespoon minced garlic

3 eggs, lightly beaten

• Put the olive oil in a large, deep skillet over medium heat. When hot, add the mushrooms. Sprinkle with salt and pepper. Cook, stirring, until quite soft but not yet brown, about 15 minutes.
• Stir in the shallot and garlic and cook for another 2 or 3 minutes. Stir in the eggs and cook, stirring, just until the mixture holds together, another 2 or 3 minutes. Serve immediately on toast.

MAKES: 6 to 8 servings

TIME: 20 minutes