Houby S Vejci Mushrooms With Eggs Recipes

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.

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.

HOUBY S VEJCI (MUSHROOMS WITH EGGS)

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.

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.