There are two rather different dishes known as migas—there's a version from Spain, the original, which is made with leftover bread, garlic, and sometimes a little meat such as chorizo or bacon. But there's also the Tex-Mex style which replaces leftover bread with tortillas and includes eggs, making a sort of breakfast scramble. I've made Texas migas already, but finding a Spanish recipe wasn't so easy. People use "migas" rather loosely, with pretty much the only common element being bread (sometimes in crumbs, sometimes in chunks soaked in water, sometimes even calling not for bread but flour).
Eventually I got sidetracked with this recipe from Bitten, which is not really authentic, but it does have bread in it. Butter-sauteed mushrooms give the dish all the meatiness it needs, then chunks of bread are crisped up in more butter and the leftover mushroom juices, bulking out a straightforward sauteed mushroom recipe into a light dinner. A sprinkling of parsley and a splash of lemon juice balance the flavors.
- 3 tablespoons butter
- 1 pound mushrooms, preferable a mixture, chopped
- 2 cups roughly torn chunks of bread
- 1 shallot, minced
- 1/4 cup chopped parsley
- Juice of half a lemon
- Salt and pepper to taste
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the mushrooms, shallot, then salt and pepper to taste. Cook until tender, about 10 minutes.
Remove the mushrooms and set aside. Melt the remaining tablespoon of butter in the skillet and add the bread. Cook, stirring only occasionally, until the bread is beginning to crisp but is still chewy.
Add the mushrooms back to the pan and toss to combine. Check for seasoning, then toss with the parsley and lemon juice. Serve immediately.