Posts Tagged ‘eggs’

Pan Roasted Mushrooms

Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs. 

Pan Roasted Mushrooms by What's Gaby Cooking

Pan Roasted Mushrooms are my jam. I enjoy them the same way most people feel about candy. I think it must be because I went 24 years without eating mushrooms and I’ve been making up for lost time the last three years.

I stock crimini mushrooms at all times, so I’ll whip up a quick batch of pan roasted mushrooms and serve them alongside some scrambled eggs and fresh chives for a nutritious and delicious breakfast!

I’ve officially killed my herb garden through neglect, so instead of using fresh thyme, I’m using dried thyme! Either one works, but if you’ve killed your garden like me, or it’s gone into hibernation for the fall, dried thyme is 100% acceptable.

Can we talk about scrambling eggs while we’re on the breakfast train? I’m more of a slow-cooked, over low-heat, gal so the eggs end up like ribbons and are smooth when you eat them.

So with these pan roasted mushrooms, perfectly scrambled eggs, and freshly chopped chives, you will have a delicious breakfast on your hands that’s in season all year long.

Pan Roasted Mushrooms

Ingredients:

  • 8 ounces Crimini mushrooms, cleaned and cut into quarters
  • 1 teaspoon olive oil or butter
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 8 large eggs
  • shredded parmesan cheese

Directions:

  1. Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.
  2. In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.
  3. Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Mushroom Scramble from Chez Us

This delicious Columbus Day breakfast is brought to you by Denise Woodward of Chez Us.

Our friend the mushroom is often overlooked when it comes to breakfast;  and it should not be.  Earthy mushrooms really compliment creamy, morning time eggs.  If you are like us, you have a steady supply of mushrooms on hand, you can create last minute dishes that are filling, healthy and satisfying, such as this recipe.

One of our favorite weekend breakfast dishes is a simple scramble made with a medley of mushrooms.  For this particular dish I used brown cremini mushrooms, which are a great staple to have on hand.  Creminis are a smaller portabella mushroom and they add amazing depth to a dish, whether it is a breakfast dish or a savory dinner time meal.  I wanted a lot of flavor to our breakfast eggs, so I added fresh oyster mushrooms to the mix.  Since both mushrooms are really flavorful and can stand on their own, there was not much more that needed to be added to this recipe;  just a little butter, thyme and love.

Mushroom Scramble

Serves 1 hungry mushroom lover but could easily be doubled

  • 3 eggs
  • 1/4 cup cremini mushrooms, cleaned and sliced thinly
  • 1/4 cup oyster mushrooms, cleaned and sliced thinly
  • 3 tablespoons unsalted butter
  • 1 tablespoon thyme
  • kosher salt, to taste
  • black pepper, to taste
  1. In a small frying pan, heat 1 tablespoon of the butter, over low heat.
  2. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes.
  3. Add the oyster mushrooms, stir, and cook for 2 minutes.
  4. Remove from the heat.
  5. Sprinkle in the thyme, and stir.
  6. Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs.
  7. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.
  8. Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.
  9. In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.
  10. Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes.
  11. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.
  12. Serve.  Eat.  Enjoy.

Wordless Wednesday: For the Love of Cooking

I love that Pam made this recipe for poached eggs with roasted tomatoes, caramelized mushrooms and shaved Parmesan because she couldn’t get a picture out of her mind. We officially know the feeling.

Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas” from La Fuji Mama

This post comes to you by way of Mushroom Channel Featured Contributor Rachael of La Fuji Mama.

For breakfast most mornings I make hot oatmeal or miso soup for the girls and I. But a couple of days ago I woke up in the mood for a change. As I was peering inside the refrigerator, hoping for inspiration to hit, Bug ambled up behind me and took her own peak into the refrigerator. She spotted some Portobello mushrooms that I had picked up at the supermarket the day before and became really excited. So I pulled them out and looked at them for a moment, handing her one to examine.

As she turned the mushroom over in her hands, stroking the soft gills inside, and then putting the mushroom to her nose to smell, I thought about what I could do with the rest of them for breakfast. Then a package of pancetta caught my eye and inspiration struck: Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas.”

I removed the stems and then used a spoon to gently scrape out the gills. Then I brushed them with a bit of olive oil and put them in the oven to roast. While they were roasting I chopped the pancetta into small cubes, fried it until it was nice and crispy, scrambled some eggs, and then folded the fried pancetta into the scrambled eggs. Just as I was finishing scrambling the eggs, the mushrooms finished roasting. I pulled them out of the oven and gently blotted off the extra moisture. Then I topped each mushroom with scrambled eggs and sprinkled the eggs with a healthy dose of finely grated Gruyère cheese.

The juicy roasted Portobellos made wonderful “crusts” and tasted delicious paired with the fluffy scrambled eggs, salty pancetta, and the slightly earthy flavor of the Gruyère cheese. The girls each happily devoured half of a “pizza” and I ate a whole one and was pleasantly full.

The pizzas were quick and easy to make, only taking a total of about 20 minutes, and made for a nice change to our usual breakfast routine. You could always substitute your favorite cheese instead of using Gruyère, or use bacon rather than pancetta. I like to hand pick my mushrooms out of baskets of mushrooms that supermarkets often have, rather than buy pre-packaged Portobellos. This allows me to examine them and make sure that they are fresh. When you are picking your mushrooms, avoid any that look limp, dried out, or slippery (which indicates that they are past their prime). The mushroom should be firm and plump with a nice earthy smell.

Portobello Mushroom, Egg, & Pancetta Breakfast “Pizzas”

Makes 4 “pizzas” (4 — 6 servings)

4 Portobello mushrooms
3 tablespoons olive oil
8 large eggs
1/4 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper, or to taste
1 tablespoon unsalted butter
4 — 5 ounces pancetta, cut into small cubes (you can substitute bacon)
4 ounces finely grated Gruyère cheese (you can substitute your favorite cheese)

1. Preheat the oven to 425 degrees Fahrenheit.

2. Use a kitchen towel to lightly brush off any remaining dirt on the mushrooms.  Remove the stem and then use a spoon to gently scrape out the gills inside the mushroom.  Brush the mushrooms lightly with olive oil and place them in a baking dish cap sides up.  Roast the mushrooms for 15 minutes (or 20 if your mushrooms are larger and thicker).

3. While the mushrooms are roasting, fry the pancetta in a large skillet over medium-high heat, stirring occasionally, until crispy.  Drain the pancetta on paper towels and set aside.

4. About 5 minutes before the mushrooms are done roasting, whisk the eggs, salt, and pepper in a mixing bowl just until the whites and yolks are blended.  Put the butter in a large heavy nonstick pan over medium heat.  When the butter is melted, swirl the pan to cover the bottom and sides.  Reserve 2 tablespoons of the beaten egg mixture, and then pour the rest of the egg mixture into the pan and turn the heat down to medium low.  Star slowly scraping the eggs from the bottom of the pan.  They will very gradually coagulate into soft curds over several minutes.  When they have thickened to your taste, remove the pan from the heat and fold in the reserved 2 tablespoons of egg mixture (to stop the cooking and cream the eggs).  Taste and season if needed.  Fold the fried pancetta into the just-scrambled eggs.

5. To assemble the breakfast “pizzas”: When the mushrooms have finished roasting, remove them from the oven and blot away any excess juices.  Spoon 1/4 of the scrambled eggs on top of each mushroom.  Top the eggs with 1/4 (1 ounces) of the finely shredded gruyère cheese and serve the pizzas immediately.