Martha Rose Shulman's Scrambled Eggs With Mushrooms

Name: Martha Rose Shulman's Scrambled Eggs With Mushrooms
Total time: 30 min
Ingredients: 1 tablespoon extra virgin olive oil or unsalted butter; 1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced); 1 to 2 garlic cloves (to taste), minced (optional); Salt; freshly ground pepper to taste; 1 to 2 tablespoons minced chives (to taste); 6 to 8 eggs; 2 tablespoons low-fat milk

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Total: 30 minutes

Servings: 4

Cost: $7.21 /serving

Author : Martha Rose Shulman

Martha Rose Shulman's Scrambled Eggs With Mushrooms

Ingredients

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1 tablespoon extra virgin olive oil or unsalted butter1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)1 to 2 garlic cloves (to taste), minced (optional)Saltfreshly ground pepper to taste1 to 2 tablespoons minced chives (to taste)6 to 8 eggs2 tablespoons low-fat milk

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Instructions

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Step 1

Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.

Step 2

Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.