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
- 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
- Heat butter in a pan over medium heat
- Cook mushrooms gently, but thoroughly in the butter along with the shallot, salt and pepper.
- In the meantime, cut the crust off a loaf of good bread (such as Pugliese), creating 2 generous cups of roughly torn croutons.
- Remove the mushrooms from the skillet and add more butter to the pan for the bread.
- Fry the bread until a little crisp and a little brown.
- Return the mushrooms to the pan, let them heat through and add more salt and pepper, if needed.
- Serve immediately, garnished with fresh parsley.
What was the last non-American breakfast you had? I’d love to hear some recommendations for delicious international breakfast traditions.
