Martha Rose Shulmans Scrambled Eggs With Mushrooms Recipes

Steps:

• To prepare "eggshells," bring a large pot of water to a boil. Holding an egg in one hand, tapered end up, cut off top with an egg topper, squeezing gently and using a scissor motion. Pour egg into a bowl and repeat with remaining eggs. Boil shells 5 minutes, then gently transfer to a wire rack with a slotted spoon; let dry, cut sides down.
• Add cream to eggs and season with salt and pepper. Beat with a fork until frothy. Melt butter in a large skillet over medium heat. Pour in egg mixture. Cook, using a heatproof flexible spatula to gently pull eggs to center of pan and letting liquid parts run underneath, until just set, 2 to 3 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Place shells in egg cups, then pipe scrambled eggs into the shells. Top with salmon roe (about 1 teaspoon per shell) and serve immediately.

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Steps:

• Place dried mushrooms in a bowl or in a pyrex measuring cup and pour on 3 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth or with a double thickness of paper towels, place it over a bowl and drain mushrooms. Squeeze mushrooms over the strainer to extract all the liquid, then rinse them in several changes of water to remove sand. Chop coarsely and set aside. Combine mushroom soaking liquid with additional vegetable or chicken stock to make 7 cups. Add salt to taste if stock is not already seasoned. Transfer to a saucepan and bring to a simmer.
• Heat one tablespoon of oil over medium heat in a large heavy skillet or wide saucepan and add onion. Cook, stirring, until just tender, about 5 minutes, and add dried and fresh mushrooms. Cook, stirring, until mushrooms begin to release liquid, about 3 minutes. Add garlic, thyme and a generous pinch of salt. Cook, stirring, until mushroom liquid has just about evaporated, and add the remaining oil and the trahana. Cook, stirring, until trahana is coated with oil.
• Stir in wine and cook over medium heat, stirring, until wine is no longer visible in the pan. Stir in a ladleful or two of simmering stock, enough to just cover trahana. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when trahana is almost dry, for 15 to 20 minutes, or until trahana is tender. Taste and season with salt and pepper.
• Add another small ladleful of stock to the trahana. Stir in parsley and Parmesan if using. The trahana should be creamy. Serve at once in wide bowls.

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
• Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

Steps:

• Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning.