Maja's favorite Scrambled Eggs with Mushrooms
These are the top reasons why we think you will adore this recipe:
- quick and easy recipe with easily accessible ingredients
- delicious scrambled eggs with golden-brown and caramelized wild mushrooms
- great for breakfast, brunch, or lunch
- serve them with your favorite toasted sourdough bread
HOW TO MAKE SCRAMBLED EGGS WITH FROZEN MUSHROOMS
Feel free to use frozen mushrooms for this recipe. In that case, pan-fry the mushrooms for about 10 minutes longer, add the diced onions and continue to pan-fry.
Storing
We don't recommend storing these Scrambled Eggs with Mushrooms. Always serve this dish freshly prepared while it's still hot or warm. Don't reheat it, either.
How to make Scrambled Eggs with Mushrooms at home (VIDEO)
Check this quick video to master this Scrambled Eggs with Mushrooms recipe at home.
Try these mushroom recipes too
- Tagliatelle with Mushrooms, Kale and Pancetta
- Cream of Mushroom Soup
- Creamy Mushroom Chicken
- Beef Steak with Porcini Mushrooms and Squash
- Creamy Wild Mushroom Soup
- Tagliatelle Pasta with Black Truffle Sauce
METHOD
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preparation
In a bowl, whisk together the eggs using a fork. Don't season with salt or pepper. Clean the mushrooms and cut them into thin slices.
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pan-fry the mushrooms
Place a non-stick pan over medium-high heat. Add the butter, and let it melt, then add the diced onion and mushrooms. Pan-fry for 8 - 10 minutes while stirring regularly. The onion must become translucent, and the mushrooms golden-brown and caramelized. Add the garlic, parsley, and season lightly with salt and pepper. Stir to combine and pan-fry for another minute.
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add the eggs
Increase the heat and add the scrambled eggs. Shake the pan a few times to distribute the eggs evenly. After about 30 seconds, stir the eggs gently using a spatula. Reduce the heat and cook the eggs for another 1 - 2 minutes or until cooked but soft.
TipThe mushrooms shouldn't look wet anymore. -
serve
Divide the Mushrooms Scrambled Eggs between two plates. Our favorite way to serve these eggs is with toasted sourdough bread. Cut the bread into 3 cm (1-inch) slices, brush with butter on both sides, and toast in a pan until golden and crunchy.
