Martha Rose Shulman's Scrambled Eggs With Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil or unsalted butter
- ½pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
- 1 to 2garlic cloves (to taste), minced (optional)
- Salt
- freshly ground pepper to taste
- 1 to 2tablespoons minced chives (to taste)
- 6 to 8eggs
- 2tablespoons low-fat milk
Nutritional analysis per serving (4 servings)
162 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 11 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Advance preparation: You can prepare the mushrooms through Step 1 several hours ahead. Reheat over medium heat, and proceed with the recipe.
Private Notes
Comments
Why low-fat milk rather than full fat or even heavy cream?
After having just watched with pleasure the film Phantom Thread - excepting the kitchen scenes of deviously prepared mushroom dishes - I must ask about the prepping of mushrooms, most of which, for your readers, will have been purchased in a grocery store. What do we need to know about mushroom dangers if any - like mold, black grit, bruising odd coloration and the like. I've been told not to wash them under water, which I'd been doing for years!!
try cooking the mushrooms very little so they are just done in the outside but keep the texture and are not soft but rather "crispy"
This is an excellent dish and certainly quick to prepare. As for washing mushrooms, if they are dirty, wash them. They don't absorb water, to speak of; and morel mushrooms need to be washed in a bowl of water more than once to remove the forest floor. Cook them until they release their water; and they may also be cooked until crisp, for preference.
great, added a pinch of dried thyme
I made before reading the comments. Made with wild mushrooms and served with hot sauce. Next time will cook with cilantro or thyme, depending on the flavor profile preferred.