Best Eggs Scrambled With Wild Mushrooms And Fresh Herbs Recipes

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SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS



Scrambled Eggs with Wild Puffball Mushrooms image

Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.

Provided by TheUrbanAbo

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

1 tablespoon butter, or more to taste
4 eggs
1 cup diced puffball mushrooms
½ cup diced green onions

Steps:

  • Place a skillet over medium heat and add butter.
  • Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
  • Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 4.1 g, Cholesterol 342.6 mg, Fat 14.7 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 170.5 mg, Sugar 2.1 g

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS



Eggs Scrambled With Wild Mushrooms and Fresh Herbs image

Make and share this Eggs Scrambled With Wild Mushrooms and Fresh Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
1 garlic clove, minced
kosher salt
fresh ground black pepper
6 large eggs
buttered toasted French bread

Steps:

  • In a large nonstick skillet over medium-low heat, melt the butter.
  • When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
  • Add in parsley, thyme, and garlic; saute 1 minute.
  • Sprinkle with salt and pepper to taste.
  • Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
  • Serve immediately with toast.

Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6

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

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 MUSHROOMS & CHIVES



Scrambled Eggs with Mushrooms & Chives image

Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.

Provided by CountryLady

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs (at room temperature)
salt
pepper (preferably white)
1/2 teaspoon olive oil
1/2 cup mushroom, sliced or chopped
1/2 teaspoon butter
4 tablespoons 35% cream (heavy)

Steps:

  • In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
  • Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
  • It is important not to overcook the mushrooms.
  • Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
  • Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
  • If the heat is too high, the eggs will be rubbery.
  • Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
  • This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
  • Gently work in the cream for 10 to 15 seconds.
  • Remove from heat and serve.

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