Spanish Mushrooms And Eggs

• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 shallots, sliced
• 1/4 lb mushroom (preferably shiitake or chanterelles)
• 1/4 cup chopped fresh parsley
• 1 1/4 cups Egg Beaters egg substitute (or 5 eggs)
• 1 tablespoon milk
• salt and pepper
• crostini (or hearty toast)

1. Remove stems from mushrooms and chop the caps. Throw away the stems or save for some other use, like a soup or stew.
2. Put oil in large skillet, preferably nonstick. Turn heat to medium. Add garlic and shallots. Cook, stirring, until softened and fragrant, about 1-2 minutes. Stir in mushrooms and half the parlsey. Cover and cook until the mushrooms are soft, about 5-10 minutes.
3. Meanwhile, beat eggs with the milk. When mushrooms are done, turn heat to low and stir in the egg mixture. Cook, stirring occasionally, just until the eggs are set. Season with salt and pepper.
4. Spoon on top of crostini or toast. Garnish with remaining parsley.

extra virgin olive oil, garlic, shallots, mushroom, parsley, egg beaters, milk, salt, crostini

Taken from www.food.com/recipe/spanish-mushrooms-and-eggs-368920 (may not work)