CREAMY MUSHROOMS AND EGGS
Make and share this Creamy Mushrooms and Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
- If you have smaller mushrooms, leave them whole or slice them in half.
- What you are looking for is bite-size pieces.
- Put a medium skillet over med-high heat and add the butter and oil.
- When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
- Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
- Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
- Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
- Arrange the brioche on salad plates and top with the mushrooms and then the eggs.
Nutrition Facts : Calories 326.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 234.4, Sodium 251.2, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 13
CREAMY MUSHROOM TOAST WITH AN EGG
This dish couldn't be easier, and it makes a delicious breakfast.
Number Of Ingredients 14
Steps:
- Start by sautéing minced garlic and sliced mushrooms in butter, and a bit of olive oil, until they're caramelized. Add a touch of nutmeg, along with salt and pepper, then, deglaze the pan with white wine, and let it reduce.
SAUTEED MUSHROOM SCRAMBLED EGGS
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
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
MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
- Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CREAMY MUSHROOMS
Creamy button mushrooms make a great snack on toast - quick and easy to make.
Provided by Good Food team
Categories Brunch, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Soak dried ceps in hot water for 5 mins. Strain ceps, keeping the liquid for the sauce. Squeeze ceps dry, then finely slice. Heat a large pan with unsalted butter until it just begins to foam, brown and bubble, add the button mushrooms, and the ceps. Sprinkle with salt if you want, then fry for 2-3 mins until lightly browned. Pour in the cep liquid and reduce until it becomes thick and syrupy. Stir in the double cream and boil for a min or so until sauce starts to thicken.
MUSHROOM EGGS BENEDICT
Shine a light on the earthy flavour of mushrooms with this eggs benedict. Brilliant for brunch, it's great with seasonal mushrooms, such as porcini and ceps
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a frying pan over a medium heat until foaming, then fry the mushrooms for 10 mins until just golden brown. Add the garlic and spinach and fry for 5 mins more, then season with salt and black pepper and set aside.
- To make the hollandaise, tip the vinegar, peppercorns, bay leaf and 40ml water into a small pan. Simmer over a low heat until the liquid has reduced by two-thirds. Remove from the heat and set aside.
- Fill a large pan a third full with water and bring to a gentle simmer. Whisk the egg yolks with 1 tbsp of the vinegar mixture in a heatproof bowl for 3-5 mins until just aerated. Set the bowl over the simmering water and slowly drizzle in the melted butter, whisking until all the butter has been incorporated and the mixture has emulsified. Remove from the heat and taste for seasoning. Add a little more of the vinegar mixture or salt and pepper, if you like.
- Bring a pan of lightly salted water to the boil, then reduce the heat to a simmer. Wipe a little vinegar around a small ramekin using kitchen paper, then crack in one of the whole eggs. Swirl the simmering water using a wooden spoon and wait for the vortex to begin to subside. When it does, gently tip the egg into the middle and cook for 3 mins. Scoop out onto a plate using a slotted spoon, then repeat with the remaining eggs. Reheat the mushrooms over a low heat, then pile these on top of the toast. Top with the poached eggs, hollandaise and chives or tarragon.
Nutrition Facts : Calories 648 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium
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