Creamy Mushroom and Egg Scramble with Fresh Herbs
Ingredients
- 8eggs
- 12 ouncesmushrooms
- 3 tablespoonbutter
- 1shallot
- 2 clovesgarlic
- 1 teaspoonfresh thyme
- ·salt
- ·black pepper
- ·fresh chives
- ·fresh parsley
Prep
- 01
Slice 12 ounces mushrooms into 1/4-inch pieces.
- 02
Mince 1 shallot finely.
- 03
Mince 2 garlic cloves.
- 04
Whisk 8 eggs in a bowl with a pinch of salt until well combined.
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat.
- 02
Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until golden and their liquid has mostly evaporated. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the minced shallot and cook for 1 minute until softened, then add the minced garlic and thyme and cook 30 seconds more until fragrant.
- 04
Pour in the beaten eggs and let them sit for 10 seconds, then gently push the cooked curds toward the center, tilting the pan to let uncooked egg flow to the edges. Repeat until the eggs are soft and creamy, about 3 to 4 minutes total.
- 05
Fold the cooked mushrooms back into the eggs, season with salt and pepper to taste, and transfer to a serving plate.
- 06
Top with chopped fresh chives and parsley, and serve immediately.
Use any fresh mushrooms—cremini, button, or oyster all work beautifully. For the freshest taste, chop the herbs just before serving.