Mushrooms and Eggs

Name: Mushrooms and Eggs
Ingredients: 3 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 2 shallots, sliced; 1/4 pound shiitake or other mushrooms, tough stems removed and caps chopped; 1/4 cup chopped fresh parsley leaves; 5 eggs; 1 tablespoon milk; Salt and black pepper to taste; Crostini (page 41), optional

9 ingredients

7 steps

Ingredients

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 shallots, sliced
1/4 pound shiitake or other mushrooms, tough stems removed and caps chopped
1/4 cup chopped fresh parsley leaves
5 eggs
1 tablespoon milk
Salt and black pepper to taste
Crostini (page 41), optional

Directions

1

Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.
2

Add the garlic and shallots and cook, stirring, until softened and fragrant, about 2 minutes.
3

Stir in the mushrooms and half the parsley; cover and cook until the mushrooms are soft, about 10 minutes.
4

Meanwhile, beat the eggs with the milk.
5

When the mushrooms are done, turn the heat to low and stir in the egg and milk mixture.
6

Cook, stirring occasionally, just until the eggs have set.
7

Season with salt and pepper, spoon on top of crostini if you like, garnish with the remaining parsley, and serve.