Mushroom Scramble For One 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.

ONION AND MUSHROOM SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
• Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
• Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

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.

MUSHROOM SCRAMBLED TOFU

Steps:

• Heat the margarine in a large skillet. Add the mushrooms and cook over medium heat until they are done to your liking. Turn up the heat to cook away any liquid that has formed.
• Add the remaining ingredients and cook over medium heat, stirring frequently, until everything is heated through, about 5 minutes, and serve.
• Though tofu is now a household word and quite widely available, it still causes a fair amount of befuddlement. I call this phenomenon "fear of tofu." The most common complaint I hear is that it is just so bland. People have told me they think it tastes like soap or a sponge. I politely refrain from asking them when they last made a meal of soap or sponges, and instead, I point out that tofu's blandness can be its greatest asset. Actually, tofu is sort of like a sponge-and I mean that in the most positive sense. Its absorbent texture helps it soak up the flavors of whatever it is being cooked or seasoned with.
• Just as cheese is coagulated from milk, tofu is coagulated from soymilk. A culturing medium is used to solidify it and form it into rectangular blocks. It's those quivering white blocks that seem to send tremors of fear-or at least extreme reluctance-into the hearts of many skeptics.
• In Natalie Goldberg's classic book, Writing Down the Bones, she relates an amusing saying used by her late Zen teacher, Katagiri Roshi: "Fighting the tofu." This refers to the ego putting up a pointless struggle. "It's fruitless to wrestle with [tofu]," goes her analogy. "You get nowhere."
• So don't struggle with tofu-use it in simple preparations that harmonize with its basic bland goodness. But if you honestly can't make peace with it, don't feel bad or guilty. Tofu skeptics who want to put more soy in their diets can do so in other wonderful ways, as you will see in the list on page 147.
• Calories: 101
• Total Fat: 6g
• Protein: 8g
• Carbohydrate: 4g
• Cholesterol: 0mg
• Sodium: 88mg

MUSHROOM SCRAMBLE FOR ONE

Steps:

• Preheat a lightly greased small skillet on med-high heat.
• Add all ingredients to a small container and whisk together.
• Pour into skillet.
• Stir and break up large pieces almost constantly.
• Eggs are ready when no longer shiny.