Brouillade Of Mushrooms Or The Best Scrambled Eggs Youll Ever Eat Recipes

BROUILLADE OF MUSHROOMS (OR THE BEST SCRAMBLED EGGS YOU'LL EVER EAT)

Steps:

• Break the eggs into a bowl and beat with a fork for one minute.
• Add the cream, season with salt and pepper and beat for another minute.
• Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
• Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
• Set aside on a plate.
• Sauté the sliced mushrooms and place next to the diced mushrooms.
• Heat the remaining butter in the pan and pour in the eggs.
• Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
• Remove from the heat.
• Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
• Pour into a warm shallow dish or individual dishes.
• Arrange the sliced mushrooms on top and dust with parmesan.
• Serve with a nice, hearty, buttered toast.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

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.

SCRAMBLED EGGS WITH MUSHROOMS

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.