Best Creamy Mushrooms And Eggs Recipes

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CREAMY MUSHROOMS AND EGGS



Creamy Mushrooms and Eggs image

Make and share this Creamy Mushrooms and Eggs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces mushrooms, caps only, wiped clean (a mix of wild and cultivated)
1 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 large shallot, finely minced, rinsed, and patted dry
salt
fresh ground black pepper
1/2 cup heavy cream
1 teaspoon chopped fresh rosemary
1 teaspoon chopped of fresh mint
4 small slice brioche bread or 4 small challah, lightly toasted
4 poached eggs

Steps:

  • If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
  • If you have smaller mushrooms, leave them whole or slice them in half.
  • What you are looking for is bite-size pieces.
  • Put a medium skillet over med-high heat and add the butter and oil.
  • When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
  • Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
  • Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
  • Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
  • Arrange the brioche on salad plates and top with the mushrooms and then the eggs.

Nutrition Facts : Calories 326.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 234.4, Sodium 251.2, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 13

SAUTEED MUSHROOM SCRAMBLED EGGS



Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

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.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

CREAM CHEESE & MUSHROOM SCRAMBLED EGGS RECIPE - (4.2/5)



Cream Cheese & Mushroom Scrambled Eggs Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 9

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup sliced mushrooms
1 tablespoon butter or margarine
1 package cream cheese cubed
1/3 cup fresh basil, chopped or 1/2 tablespoon dried basil
2 tablespoons onions, minced

Steps:

  • Whisk together eggs, milk, pepper, salt, onions and if using the dried basil the basil. Melt the butter over medium heat in a large skillet. Add the egg mixture and when the bottom begin to set, top with the cream cheese cubes and drained mushrooms. Use a rubber spatula to scrape the bottom of the pan to form large curds continue to cook until the eggs are set. If using fresh basil fold into egg mixture just prior to serving.

ONION AND MUSHROOM SCRAMBLED EGGS



Onion and Mushroom Scrambled Eggs image

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

Provided by boonu

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 2

Number Of Ingredients 9

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  • Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  • Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

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