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Milk-cap mushroom omelette with white tuna in olive oil



  • 01Clean the milk-cap mushrooms and fry over a low heat in 100 ml of oil and a good pinch of salt. These mushrooms release a lot of water so you have to discard some of the liquid they let out and, when they start to boil, add the six chopped garlic cloves and parsley.
  • 02Once the milk-caps are cooked, cut them into small pieces with scissors and mix with the crumbled white tuna and the oil drained from the tins.
  • 03Beat the eggs and add to the mixture of milk-caps and white tuna. Fry the omelette in a pan.
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