Scrambled Eggs With Porcini Recipes

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Martha Rose Shulman's Scrambled Eggs With Mushrooms 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

Categories easy, quick

Time 30m

Yield Serves four

Number Of Ingredients 8

Ingredients

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, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams

SCRAMBLED EGGS WITH PORCINI

Scrambled Eggs With Porcini image

Porcini mushrooms add a delicious flavour to scrambled eggs in this simple recipe, great for breakfast or brunch.

Provided by English_Rose

Categories Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1/2 ounce dried porcini mushrooms
5 eggs
1 tablespoon cream
salt and pepper
1 ounce butter
1 teaspoon chopped chives, to garnish

Steps:

Soak the porcini mushrooms, following packet instructions. Drain the porcini mushrooms, roughly chop and set to one side.
In a bowl beat together the eggs, beat in the cream and season well with salt and freshly ground pepper. Mix in the chopped porcini.
Heat the butter in a non stick saucepan, add the egg mixture and cook over a medium heat, stirring all the time until cooked to your liking.
Finish with some chopped chives and serve at once on thick buttered toast.

Nutrition Facts : Calories 214.1, Fat 17, SaturatedFat 8.1, Cholesterol 376.1, Sodium 173.7, Carbohydrate 4.4, Fiber 0.6, Sugar 1.7, Protein 11.2

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