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them in a cold frying pan, turn on the heat, course.
and do nothing until they start to sizzle and There we found a new appreciation for
blister. To emphasize the need for patience classic Revuelto de Hongos, garlicky
and hands-off, Chef Patricio playfully took mushrooms, eggs, and parsley. Sounds
the tongs away from his students, returning simple but it's not. Patricio explained that
them only when the peppers were ready to many restaurants take shortcuts resulting
turn. A little salt and they were perfect. in a dish of runny scrambled eggs and
When the peppers and anchovies were mushrooms – or they don’t make it at all
cooked and plated, we took our seat at the because it takes too much time to do cor-
table to savor the starters we made. Five rectly. We took turns stirring the beaten
stars for all, everyone humbly agreed. Also eggs into the lightly sauteed mushrooms to
on the table were platters of cecina and meld them into the mushroom juices and
bread, and bottles of white wine. Conversa- create a silky sauce. The process took us
tion and wine flowed until we were sum- almost 30 minutes.
moned back to the kitchen to make the next Once plated, each serving was crowned
60 WINE DINE & TRAVEL MAGAZINE FALL 2024
