spanish migas for beginners

March 8, 2010


Spanish Migas are not the same as their Tex-Mex cousin, popular in Austin and other parts of Central Texas. Not even close actually. I have enjoyed the Tex-Mex kind heartily, from Trudy’s and other Austin favourites. I’ll have to make some of those soon, now that I think about it…


Spanish Migas are another beast. Variations can be found across different regions of Spain (I’m particularly drawn towards creating the Aragon version which includes chorizo and Jamon serrano and is served with grapes).

However, after reading a Bitten blog post I decided to give into simplicity and combine mushrooms, bread, butter and shallots for this New Twist on Migas.


The reason I call it “beginners” Migas is because of the sheer simplicity and ease that you can throw this together – traditional Migas incorporates a few more ingredients for a more Spanish flavour. I think this is a great way to start, though and from here you can add what you please: peppers, chorizo, eggs, and on and on.


Spanish-Style Migas

Ingredients:
  • 1 cup mushrooms, sliced
  • 2 tbsp butter for cooking
  • 1 shallot, minced
  • salt and pepper
  • crust of one loaf of Pugliese bread (funnily enough, Pugliese is Italian…) or whatever leftover loaf you have on hand
  • 2 tbsp parsley, chopped
Directions:
  1. Heat butter in a pan over medium heat
  2. Cook mushrooms gently, but thoroughly in the butter along with the shallot, salt and pepper.
  3. In the meantime, cut the crust off a loaf of good bread (such as Pugliese), creating 2 generous cups of roughly torn croutons.
  4. Remove the mushrooms from the skillet and add more butter to the pan for the bread.
  5. Fry the bread until a little crisp and a little brown.
  6. Return the mushrooms to the pan, let them heat through and add more salt and pepper, if needed.
  7. Serve immediately, garnished with fresh parsley.


Making these made me crave all variations of migas at once. I’m thinking about making the Spanish Aragon version next time we have chorizo in the house (how delicious with a glass of red wine and a bowl of olives at your side?) and some Tex Mex Migas certainly would not go astray for a weekend breakfast.

What was the last non-American breakfast you had? I’d love to hear some recommendations for delicious international breakfast traditions.

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{ 4 comments… read them below or add one }

platipus329 March 8, 2010 at 10:36 am

What nationality would yogurt with 1/2 a cupcake and jelly beans count? I'm thinking that's American, haha.

That sounds really delicious! To be honest, when we were in Spain and France last year, I remember the breafasts sucking and just being simple toast

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Thirtyandhealthy March 8, 2010 at 11:01 am

Porridge! Every morning :) I'd like to think it's Scottish but we may have claimed it from somewhere else. Pretty sure it's not American though.
Your breakfast looks great :)

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insideiamdancing March 8, 2010 at 11:25 am

That sounds great! Anything with mushrooms is a winner in my book ;) Non-American breakfast? I consider oats to be Scottish and I had them today. With Pina Colada protein powder so not sure where that takes them… I have muesli a lot which is Swiss, and Weetabix which is British! My breakfasts are generally a random hodge-podge of no specific nationality.

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Danielle March 9, 2010 at 6:12 pm

I love Spanish Tortillas for breakfast, they're simple savory delicousness!

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