Gias Mushrooms And Egg Food

GIA'S MUSHROOMS AND EGG

Steps:

• Preheat the oven to 350°F (180°C).
• Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.
• Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5-10 minutes.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

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.

MUSHROOM HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

JAPANESE MUSHROOM EGG NOODLE SOUP

Steps:

• In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes.
• While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.
• Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside.
• Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.

HOUBY S VEJCI (MUSHROOMS WITH EGGS)

Steps:

• Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley.
• When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.

MUSHROOMS PAPRIKASH WITH EGG NOODLES

Steps:

• In a frying pan, melt butter over medium heat. Add onion and cook until golden.
• Add garlic and mushrooms and cook until liquid is mostly evaporated.
• Add tomato paste, paprika and salt. Simmer until blended and heated through.
• Remove from heat and stir in sour cream.
• Meanwhile cook pasta until tender. Drain noodles and toss with mushrooms.
• Serve hot.