Sauteed Mushroom Scrambled Eggs Recipes

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MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS



Martha Rose Shulman's Scrambled Eggs With Mushrooms image

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

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

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

SAUTEED MUSHROOM SCRAMBLED EGGS



Sauteed Mushroom Scrambled Eggs image

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

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

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

SPINACH-MUSHROOM SCRAMBLED EGGS



Spinach-Mushroom Scrambled Eggs image

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese

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.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 417mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

ONION AND MUSHROOM SCRAMBLED EGGS



Onion and Mushroom Scrambled Eggs image

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

Provided by boonu

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 2

Number Of Ingredients 9

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g

SCRAMBLED EGGS WITH MUSHROOMS



Scrambled Eggs With Mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, main course

Time 25m

Yield 6 servings

Number Of Ingredients 6

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

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

SCRAMBLED EGGS WITH MUSHROOMS AND GARLIC



Scrambled Eggs With Mushrooms and Garlic image

Make and share this Scrambled Eggs With Mushrooms and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
4 ounces medium mushrooms, chopped
2 -3 garlic cloves, minced
1/4 cup minced parsley
8 large eggs
1/4 cup dry white wine
1/4-1/2 teaspoon salt (or to taste)
fresh ground pepper
grated parmesan cheese

Steps:

  • Melt butter in a large nonstick skillet over medium heat.
  • Add in the mushrooms and garlice; stir/saute for about 5 minutes or until tender (don't let the garlic burn).
  • Add in the parsley; stir to combine.
  • In a mixing bowl, whisk the eggs, wine, salt, and pepper.
  • Pour egg mixture over the veggies; let set for 20 seconds.
  • Cook, stirring, 3-4 minutes or until light and fluffy.
  • Serve immediately; sprinkle a little parmesan cheese on top.

Nutrition Facts : Calories 219.9, Fat 15.8, SaturatedFat 6.8, Cholesterol 438.3, Sodium 330.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 13.7

SAUTéED ASPARAGUS AND MUSHROOMS



Sautéed Asparagus and Mushrooms image

Fresh asparagus and cremini mushrooms are sauteed together for a quick and easy side dish.

Provided by VirginiaWillis

Categories     Asparagus Side Dishes

Time 20m

Yield 4

Number Of Ingredients 6

1 pound fresh asparagus
1 tablespoon refined coconut oil
8 ounces sliced cremini mushrooms
1 clove garlic, minced
flaky sea salt to taste
ground black pepper to taste

Steps:

  • Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
  • Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 6.5 g, Fat 3.5 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 24.3 mg

SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE



Scrambled Eggs With Mushrooms, Onions and Parmesan Cheese image

I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.

Provided by janice brady

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

3 large sliced mushrooms
1 tablespoon onion, chopped
1 tablespoon parmesan cheese
2 eggs
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 -2 tablespoon milk

Steps:

  • Heat saucepan, Add butter till it's melted.
  • Add mushrooms and onions, stir well.
  • Add Parmesan cheese.
  • Saute on low heat for about 15 minutes.
  • In a separate bowl, scramble egg and milk.
  • Add egg and milk mixture to other ingredients.
  • Scramble as you would if you were making plain scrambled eggs.
  • Cood over medium heat, stirring constantly --.
  • When eggs are not wet anymore, serve with toast or bagels -- .

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