Scrambled Eggs With Wild Puffball Mushrooms Recipes

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SAUTEED MUSHROOM SCRAMBLED EGGS

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



Sauteed Mushroom Scrambled Eggs image

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

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

SCRAMBLED EGGS

Make these delicious scrambled eggs for a tasty breakfast that's easy to make and nutritious.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 2

Number Of Ingredients 4



Scrambled Eggs image

Steps:

  • Whisk together eggs and cream; season with salt and pepper. Melt butter in a medium nonstick skillet over medium heat; add eggs. Using a rubber spatula, stir to create curds, pushing the eggs from the edge of the skillet towards the center. Cook until set, 3 to 4 minutes.

4 large eggs
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

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



Martha Rose Shulman's Scrambled Eggs With Mushrooms image

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

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

SCRAMBLED EGGS WITH MUSHROOMS

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, main course

Time 25m

Yield 6 servings

Number Of Ingredients 6



Scrambled Eggs With Mushrooms image

Steps:

  • Break the eggs into a mixing bowl. Beat well and set aside.
  • Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
  • Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
  • When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram

10 large eggs
6 ounces mushrooms, preferably of the wild variety, such as chanterelles, oyster mushrooms, shiitake or morels and so on (if wild mushrooms are not available, the cultivated kind may be used)
10 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup finely chopped chives

SCRAMBLED EGGS WITH MUSHROOMS

This crowd pleasing recipe comes from the January 2009 issue of *recipes+* magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.

Provided by Sara 76

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Scrambled Eggs With Mushrooms image

Steps:

  • Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
  • Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
  • Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.

4 flat mushrooms
cooking spray
16 cherry tomatoes
6 eggs
2 egg whites
1/3 cup light cream
20 g butter
1 tablespoon chives, finely chopped

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS

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



Eggs Scrambled With Wild Mushrooms and Fresh Herbs image

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

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

SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS

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     Scrambled Eggs

Time 15m

Yield 2

Number Of Ingredients 4



Scrambled Eggs with Wild Puffball Mushrooms image

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

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

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