Eggs scrambled with oyster mushrooms and roasted tomatillo salsa

Roast the tomatillos on a baking sheet about 4 inches below a preheated broiler, about 5 minutes, then flip and roast the other side until browned and completely soft.

Roast the garlic and serrano chilies in a dry skillet over medium heat, turning, 10 to 15 minutes until spotted dark and completely soft.

Combine everything in a food processor and make a coarse puree; stir in a little rinsed white onion.

In a skillet over medium heat, cook a big handful of oyster mushrooms in a little olive oil until wilted, 3 or 4 minutes.

Pour a little of the green salsa over the mushrooms and stir until reduced and concentrated.

Add the beaten eggs (with a little cream and a spoonful of salt), a little chopped cilantro, and scramble, stirring regularly, until just set. Garnish with fresh cilantro.