Best Herbed Roasted Mushrooms With Fried Egg Recipes

MEAL PREP ROASTED MUSHROOMS

Meal Prep Roasted Mushrooms image

Roasted mushrooms bring a delicious umami flavor to any dish and can easily stand in for meat in lots of recipes. So having a big batch on hand gives you freedom to riff all week. Don't worry about overcrowding the pan. As the mushrooms cook, they will release all their water, shrink and then finally crisp up in the olive oil. To keep this recipe versatile, we seasoned with only salt and pepper -- but chopped garlic or shallots and fresh herbs like thyme or rosemary are delicious additions.

Provided by Food Network Kitchen

Time 45m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 1/2 pounds sliced any kind of mushrooms or a mix (from 2 pounds whole shiitakes, 1 1/2 pounds whole button or 2 1/2 pounds portobello mushrooms; see Cook's Note)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.

PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS

Pasta With Mushrooms, Fried Eggs and Herbs image

This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.

Provided by Colu Henry

Categories dinner, lunch, weekday, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 pound rigatoni or mezzi rigatoni
3 tablespoons olive oil, plus more for serving
4 large eggs
Black pepper
4 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 teaspoons thyme, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup grated pecorino or Parmesan, plus more for serving
1/4 cup roughly chopped Italian parsley, leaves and tender stems
2 tablespoons torn mint, for garnish (optional, but recommended)

Steps:

Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams

EGG, BABY ASPARAGUS, CORN AND SHIMEJI MUSHROOM FRIED RICE

Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice image

I love fried rice - the perfect balance between comfort and healthy. . I like cooking the egg separately so you have fluffy pieces of egg within the dish. You can use protein such as shrimp or diced roast pork but I love the combination of asparagus rounds and shimeji mushrooms - this flavourful light dish will make the perfect accompaniment to many of your favourite Chinese dishes.

Provided by Food Network

Categories side-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

Scrambled Eggs:
3 large free-range or organic eggs, lightly beaten
1 pinch sea salt
1 pinch ground white pepper
1 tablespoon peanut or vegetable oil
Fried Rice:
2 tablespoons peanut or vegetable oil
2 cloves garlic, finely chopped
4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices
1 ear fresh sweet corn, kernels removed, core discarded
2 3/4 ounces shimeji mushrooms, individual stems separated
1 3/4 pounds cooked jasmine rice, cold
3 tablespoons low-sodium light soy sauce
2 tablespoons toasted sesame oil
1/4 teaspoon ground white pepper

Steps:

1 red chile, deseeded and finely chopped
For the eggs: Lightly beat the eggs in a bowl and sprinkle with the salt and pepper.
Heat a wok over medium heat and add the peanut oil. Pour in the beaten eggs and stir to lightly scramble until the eggs have turned golden and are still fluffy. Take off the heat and set aside.
For the fried rice: Reheat the wok over high heat until smoke starts to rise, and then add the peanut oil. Add the garlic and stir quickly for a few seconds, then stir in the asparagus and corn and cook until the asparagus starts to turn a deeper green and the corn starts to turn golden yellow, 2 minutes. Add the mushrooms and toss together. Stir in the rice and toss to combine for 1 to 2 minutes. Season with the soy sauce, stir and mix well.
Return the eggs to the wok, season with the sesame oil and pepper and give it a few more stirs. Transfer to a large serving plate and garnish with chiles. Serve immediately.

SAUTEED MUSHROOMS WITH TOASTED FLATBREAD AND BAKED EGGS

Sauteed Mushrooms with Toasted Flatbread and Baked Eggs image

A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1 6-inch whole-wheat flatbread, such as naan or pocketless pita
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups)
Coarse salt
Red-pepper flakes
1/4 cup dry white wine
2 tablespoons packed fresh thyme leaves
4 large eggs, room temperature

Steps:

Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.