90% of the mushrooms we eat in the world are good old button mushrooms. Cheap, easy to cultivate all year round, a nice little package. They’re the 3rd most chosen veg, after potatoes and tomatoes. So why, then, when I was at Wellness HQ in Tunbridge Wells (giving the first EVER StorrCupboard talk), did everyone tell me that leftover mushrooms were a problem?
I think it’s because mushrooms are so easy but, because of their strong flavour and hard shape, we get used to thinking “mushrooms are only for breakfast” or “mushrooms go with steak”. So when I say to people “how about mushrooms on toast for lunch?” I often get an “ohhhhhh, yeah of COURSE” reaction. We have our habits that make life more simple. But sometimes those habits leave us blindsided and not seeing the ingredient sitting in front of us.
This recipe is barely adapted from the latest Honey & Co cookbook. If you’ve not heard of the Honies but you like good food, then you’re in for a treat. Sarit and Itamar’s Palestinian and Israeli cooking is superb, their recipes a delight. I don’t know them but a few weeks ago I was having a coffee in the deli and saw them leaving with trays and boxes of food for some lucky customer. They are always hugging and the love they have for each other seems to come across in their food. These indulgent mushroom eggs are heavenly. Don’t miss out the cinnamon. It sounds odd if you’re not used to it but the warmth of the cinnamon is just lovely. And if you can afford a tenner on a lunch and you can get to Fitzrovia then good god do it. The cookies are to die for.
Leftover mushrooms can be the springboard ingredient to a full-flavoured, incidentally vegetarian feast.
Leftover mushrooms with scrambled eggs
- 25 grams unsalted butter
- 1 tablespoon olive oil
- 1 large leek or a couple of shallots, or a few spring onions
- 2 cloves garlic
- around 250 grams mushrooms
- 1/2 teaspoon salt
- pinch cinnamon
- 1 small bundle fresh thyme twigs, tied together with string
- 4 eggs
- 50 grams Italian hard cheese
- 50 ml cream or milk
- freshly ground black pepper
- Knife and chopping board
- Mixing bowl
- Cheese grater
- Large frying pan/wok
- Measuring jug
- Garlic crusher (optional)
- Slice the mushrooms into similar sized slices. Clean and halve the leek, and cut into 5mm-ish slices. If using spring onions, cut into rounds or if using shallots cut into dice. Crush the garlic with a little salt or a garlic crusher.
- Measure the milk or cream. Add the eggs and cheese and a little seasoning. Whisk together and set to one side.
- Turn the heat to about medium and add the oil and butter. Once the fats are foaming add the mushrooms, leek/onion and garlic, turn the heat to high and mix well. Next add the salt, pinch on cinnamon and thyme bundle and mix well.
- Season with plenty of black pepper. Stir off and on for about 10 minutes, until a lot of water has evaporated from the mushrooms. Once they are cooked through and wilted remove the thyme.
- If you're cooking for a crowd or in advance, then leave the mushrooms at this stage and only add the eggs when you are almost ready to eat.
- When you are almost ready to eat, if you need to heat the pan back up, do it. If the pan is still warm, pour the egg/cream/cheese mixture into the mushrooms. Allow the eggs to set for a minute and then stir again.
- Repeat this until the eggs are cooked to the set that you like (I'm on the dry end of the spectrum...)
- If you don't eat them all, store them in a lidded container for up to 5 days. Reheating isn't a great idea as they will go rubbery. Stir them through some rice or whack in a sandwich with plenty of sriracha.