Preparation

1. Clean the mushrooms with a brush or cloth. Sautéed them in a paella with two tablespoon of olive oil and the garlic clove. Season with Salt and pepper to taste.
2. Beat the eggs with a little chopped parsley and a pinch of salt. Add them to the paella and cook only one side.
3. Preheat the oven to 200ºC (about 180ªFan/Gas 6), and when turning the tortilla , add the tsp of Cokare Mushroom Elixir and finish cooking it in the oven; that way the mushrooms will be crispy and visible.
4. Serve with olives and some green salad for a full diner meal or your Sunday brunch!