Mushroom Scramble

Recipe Courtesy of the Mushroom Council and ChezUs


A medley of earthy mushrooms compliment creamy, morning time eggs in this satisfying vegetarian dish.

Yield: 1 serving

Serving Size: 3 eggs and 1/2 cup prepared mushrooms


3 eggs
1/4 cup crimini mushrooms, cleaned and sliced thinly
1/4 cup oyster mushrooms, cleaned and sliced thinly
3 tablespoons unsalted butter
1 tablespoon thyme
kosher salt, to taste
black pepper, to taste


In a small frying pan, heat 1 tablespoon of the butter, over low heat. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes. Add the oyster mushrooms, stir, and cook for 2 minutes. Remove from the heat. Sprinkle in the thyme, and stir.

Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.

In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.

Serve.  Eat.  Enjoy.

Nutrition Facts

Calories: 300; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 650mg; Sodium: 220mg; Protein: 20g; Total Carbohydrate: 3g; Dietary Fiber: 0g


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