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What's For Dinner: Soft Scrambled Eggs & Mushrooms
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Soft scrambled eggs with mushrooms.
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Soft Scrambled Eggs & Mushrooms
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Is anything more comforting when it's cold and wet outside than scrambled eggs? Happily, a plate of eggs works just as well for dinner as it does for breakfast, especially when it's dressed up with a special ingredient -- in this case, sauteed mushrooms, which are a favorite find this time of year.
The original recipe calls for chanterelles, a distinctly trumpet-shaped 'shroom with almost a floral flavor. I didn't feel like running to the store in the rain, so substituted Baby Bellas, which I had in the fridge. They paired perfectly with the delicate taste of the buttery, soft-cooked eggs, made all the more decadent with a touch of cream. My husband declared the dish the "best eggs he'd ever eaten."
Unwashed, mushrooms will keep in the refrigerator for up to two weeks; just be sure to store them in paper and not plastic, or you'll end up with a slimy mess.
- 8 tablespoons (1 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, very thinly sliced
- 1 pound fresh chanterelles, cleaned and trimmed, and halved or quartered
- Salt and pepper
- Large handful fresh parsley leaves, chopped
- 6 eggs
- 3 tablespoon heavy cream
Melt 4 tablespoons butter and olive oil together in a large skilled over medium-high heat. Add garlic and mushrooms. Season with salt and pepper. Saute mushrooms, stirring occasionally, until they have released their juices and are tender, 10 to 15 minutes. Add parsley.
Melt remaining 4 tablespoons butter in a medium nonstick skillet over medium-high heat. Lightly beat eggs and cream together in a medium bowl. Season with salt and pepper. Pour eggs into bubbling butter. After a few seconds, pull eggs into the center of skillet with a spatula. The uncooked eggs will rush out to the edges. Wait until the uncooked eggs begin to set again, then pull them into the center, making big soft curds. Continue doing this until all eggs are softly set, about 2 minutes. Seve eggs and mushroom together.
Serves 4 to 6.
-- Adapted from "Canal House Cooks Every Day" by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel, Oct. 30, 2012, $45)
First Published October 31, 2012 12:00 am
