Creamy Mushrooms And Eggs Recipes

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

GIA'S MUSHROOMS AND EGG

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.

SAUTEED MUSHROOM SCRAMBLED EGGS

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.

CREAM CHEESE & MUSHROOM SCRAMBLED EGGS RECIPE - (4.2/5)

Steps:

• Whisk together eggs, milk, pepper, salt, onions and if using the dried basil the basil. Melt the butter over medium heat in a large skillet. Add the egg mixture and when the bottom begin to set, top with the cream cheese cubes and drained mushrooms. Use a rubber spatula to scrape the bottom of the pan to form large curds continue to cook until the eggs are set. If using fresh basil fold into egg mixture just prior to serving.

CREAMY MUSHROOMS AND EGGS

Steps:

• If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
• If you have smaller mushrooms, leave them whole or slice them in half.
• What you are looking for is bite-size pieces.
• Put a medium skillet over med-high heat and add the butter and oil.
• When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
• Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
• Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
• Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
• Arrange the brioche on salad plates and top with the mushrooms and then the eggs.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

OVERNIGHT MUSHROOM EGG CASSEROLE

Steps:

• In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside., In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

SCRAMBLED EGGS WITH MUSHROOMS & CHIVES

Steps:

• In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
• Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
• It is important not to overcook the mushrooms.
• Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
• Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
• If the heat is too high, the eggs will be rubbery.
• Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
• This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
• Gently work in the cream for 10 to 15 seconds.
• Remove from heat and serve.

CREAMY MUSHROOM TOASTS RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and McCormick Paprika and let sizzle for a minute. Stir in the mushrooms and salt, adding in a little more oil if the pan looks dry. Saute until mushrooms are browned, about 10 minutes.
• Pour in heavy cream and scallions (reserve a couple scallions for garnishing). Stir to combine, then remove from the heat and set aside.
• Brush both sides of the pieces of bread with olive oil. Toast bread in a skillet over low heat until golden brown on both sides.
• Pile mushrooms onto the toast. Top each with a poached egg. Lightly dust each egg with a bit of McCormick Paprika and garnish with a couple of scallions.
• Enjoy!