Leftover mushrooms with scrambled eggs
Adapted, barely, from 'Honey and Co at Home', p27
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people
- 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...)