SCRAMBLED EGGS WITH MUSHROOMS RECIPES

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MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS RECIPE ...



Martha Rose Shulman's Scrambled Eggs With Mushrooms Recipe ... image

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves four

Number Of Ingredients 8

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt
freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk

Steps:

  • Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
  • Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Nutrition Facts : @context http//schema.org, Calories 164, UnsaturatedFatContent 7 grams, CarbohydrateContent 5 grams, FatContent 11 grams, FiberContent 2 grams, ProteinContent 11 grams, SaturatedFatContent 3 grams, SodiumContent 336 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SCRAMBLED EGGS WITH MUSHROOMS RECIPE - NYT COOKING



Scrambled Eggs With Mushrooms Recipe - NYT Cooking image

Provided by Craig Claiborne And Pierre Franey

Total Time 25 minutes

Yield 6 servings

Number Of Ingredients 6

10 large eggs
6 ounces mushrooms, preferably of the wild variety, such as chanterelles, oyster mushrooms, shiitake or morels and so on (if wild mushrooms are not available, the cultivated kind may be used)
10 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup finely chopped chives

Steps:

  • Break the eggs into a mixing bowl. Beat well and set aside.
  • Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
  • Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
  • When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 301, UnsaturatedFatContent 10 grams, CarbohydrateContent 3 grams, FatContent 27 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 15 grams, SodiumContent 325 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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