Martha Rose Shulmans Scrambled Eggs With Mushrooms 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

MARTHA'S SCRAMBLED EGGS



Martha's Scrambled Eggs image

This is how Martha makes scrambled eggs so you know it's going to be good. First, preparation is everything. Before you even start to scramble, toast and butter the English muffins and pop them in a warm oven on the plates you'll serve breakfast on. The eggs are cooked in clarified butter, they turn out soft, moist, and slide easily out of the pan.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 6

3 large eggs
Kosher salt and freshly ground pepper
Softened unsalted butter, for bread
1 English muffin, split
1 tablespoon Clarified Butter
Steamed asparagus and cooked bacon, for serving (optional)

Steps:

  • Whisk eggs well; season with salt and pepper. Toast and butter English muffin; place on a plate and keep warm in a 200°F oven. Melt clarified butter in a small or medium nonstick skillet over medium heat.
  • Add eggs and cook, stirring constantly with a silicone spatula, until large curds form and are just barely set, about 2 minutes. Transfer immediately to muffin halves. Sprinkle with salt and pepper and serve hot, with asparagus and bacon.

SCRAMBLED EGGS AND MUSHROOMS (1953)



Scrambled Eggs and Mushrooms (1953) image

This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from Al Carder's restaurant in Chicago Illinois.

Provided by Chocolatl

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs
2 teaspoons cold butter, cut in small pieces
2 bacon, strips cut in small pieces
1 (4 ounce) can mushrooms, drained
2 teaspoons chopped onions
salt
pepper

Steps:

  • Whip eggs and stir in butter.
  • Place bacon in a skillet and fry until crisp.
  • Remove bacon but leave drippings in pan.
  • Add mushrooms to drippings.
  • Cover and cook for 15 minutes.
  • Remove cover and cook until browned.
  • Stir bacon pieces and onion into egg mixture.
  • Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
  • Season to taste.

Nutrition Facts : Calories 311.1, Fat 24.7, SaturatedFat 10.4, Cholesterol 403, Sodium 348.1, Carbohydrate 5.1, Fiber 1.2, Sugar 2.9, Protein 18.1

SCRAMBLED EGGS WITH MUSHROOMS



Scrambled Eggs With Mushrooms image

This crowd pleasing recipe comes from the January 2009 issue of *recipes+* magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.

Provided by Sara 76

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 flat mushrooms
cooking spray
16 cherry tomatoes
6 eggs
2 egg whites
1/3 cup light cream
20 g butter
1 tablespoon chives, finely chopped

Steps:

  • Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
  • Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
  • Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.

Nutrition Facts : Calories 209.8, Fat 15.6, SaturatedFat 7.3, Cholesterol 341.1, Sodium 173.3, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 13

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