Scrambled eggs with shiitake mushrooms and herbs

6 servings

Ingredients

Quantity Ingredient
5 tablespoons Unsalted butter; divided
½ cup Chopped shallots
1 pounds Shiitake mushrooms; cleaned, stems
Discarded; caps coarsely chopped
¾ teaspoon Dried thyme
¼ teaspoon Dried rosemary; crushed
1 tablespoon Minced garlic
⅔ cup Chicken stock
Salt
Ground black pepper
10 larges Eggs
4 ounces Regular or reduced-fat cream cheese; broken small chunks
2 tablespoons Chopped flat-leaf parsley
Fresh rosemary; thyme and
Parsley sprigs for optional garnish

Directions

Melt 2 tablespoons butter in large heavy skillet over medium-high heat.

When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring, until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1 minute. Add stock; simmer until liquid evaporates, stirring often, about 5 minutes. Season to taste with salt and several grindings of pepper.

(Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese, parsley and mushroom mixture. Season lightly with salt and pepper. Heat remaining 3 tablespoons butter in large heavy skillet over medium heat.

When hot, add egg mixture and cook, stirring constantly, until eggs are scrambled to soft consistency. Remove; arrange on warm serving platter.

Garnish with fresh rosemary, thyme and parsley. Yield: 6 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - vwmv81a@...

Converted by MM_Buster v2.0l.

Related recipes