Best Houby S Vejci Mushrooms With Eggs Recipes

HOUBY S VEJCI (MUSHROOMS WITH EGGS)

HOUBY S VEJCI (Mushrooms with Eggs) image

Make and share this HOUBY S VEJCI (Mushrooms with Eggs) recipe from Food.com.

Provided by LikeItLoveIt

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh mushrooms, sliced
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed caraway seed
2 tablespoons chopped parsley
6 eggs, beaten

Steps:

Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley.
When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.

GIA'S MUSHROOMS AND EGG

Gia's Mushrooms and Egg image

This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.

Provided by Olia Hercules

Categories Georgia Dinner Breakfast Vegetarian Wheat/Gluten-Free

Yield Serves 2 as a sharing starter

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, sliced
2 field mushrooms, brushed clean
7 oz (200 g) wild mushrooms, such as black trumpet mushrooms or chanterelles, brushed clean
1 egg
1 green chile, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Sea salt flakes and freshly ground black pepper

Steps:

Preheat the oven to 350°F (180°C).
Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.
Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5-10 minutes.

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

Ingredients

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