Scrambled Eggs With Wild Puffball Mushrooms Recipes

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SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS



Scrambled Eggs with Wild Puffball Mushrooms image

Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.

Provided by TheUrbanAbo

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

1 tablespoon butter, or more to taste
4 eggs
1 cup diced puffball mushrooms
½ cup diced green onions

Steps:

  • Place a skillet over medium heat and add butter.
  • Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
  • Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 4.1 g, Cholesterol 342.6 mg, Fat 14.7 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 170.5 mg, Sugar 2.1 g

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

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS



Eggs Scrambled With Wild Mushrooms and Fresh Herbs image

Make and share this Eggs Scrambled With Wild Mushrooms and Fresh Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
1 garlic clove, minced
kosher salt
fresh ground black pepper
6 large eggs
buttered toasted French bread

Steps:

  • In a large nonstick skillet over medium-low heat, melt the butter.
  • When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
  • Add in parsley, thyme, and garlic; saute 1 minute.
  • Sprinkle with salt and pepper to taste.
  • Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
  • Serve immediately with toast.

Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6

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

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

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