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Roasted Mushroom Skillet Scramble

Source of Recipe

From "Big Bad Breakfast" by John Currence


Recipe Introduction

"Mushrooms occupy a very weird space for me. There can be times that they are painfully forgettable, placed in a dish for little more than textural reasons. At other times, they are nothing short of resplendent, like when they are saut�ed with way too much butter and spiked with barely warmed garlic and herbs. One of my favorite ways to prepare them is to give them a good hot roast and put a little bit of a crispy crust on them. It invariably brings a meaty taste to them, especially when they are tossed with a little Worcestershire sauce before roasting. This recipe is one of my favorite subtle, earthy, but totally luscious dishes."

List of Ingredients

◦ 5 eggs
◦ � cup heavy cream
◦ 3 tablespoons chopped fresh herbs of your choosing
◦ 4 cups assorted whole mushrooms, such as oyster, chanterelle, enoki, shiitake, stemmed as needed (see Note)
◦ � cup olive oil
◦ 1 � tablespoons Worcestershire sauce
◦ 1 � teaspoons minced garlic
◦ 1 teaspoon black pepper
◦ � teaspoon salt
◦ 3 tablespoons extra-virgin olive oil
◦ ⅓ cup slivered shallot
◦ � cup grated fontina cheese


Recipe

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Whisk together the eggs, cream, and 2 tablespoons of the herbs in a bowl until well combined. Set aside.

In another bowl, toss the mushrooms with the � cup olive oil, Worcestershire sauce, garlic, pepper, and salt. Pour the mushroom mixture onto the prepared baking sheet. Bake for 10 minutes, then stir the mushrooms and bake until the mushrooms begin to brown and their edges get crispy, about 5 minutes more. Remove from the oven and allow to cool briefly. When cool enough to handle, slice into small bite-size pieces. Preheat the broiler.

Meanwhile, warm 1 � tablespoons of the extra-virgin olive oil in a 10-inch nonstick skillet over medium heat for 30 seconds. Add the shallot and cook, stirring, until it begins to turn transparent, 30 to 45 seconds. Stir in the mushrooms and cook until warmed through, about 45 seconds.

Pour in the egg mixture and allow to sit, without stirring, for 15 seconds. Stir from time to time gently with a silicone spatula, scraping up large curds from the bottom of the pan and tilting the skillet to let loose, uncooked egg run onto the bottom of the pan, about 3 minutes. Just as the eggs are almost set but still a tiny bit runny, transfer to a medium-size ovenproof dish and sprinkle with the cheese. Place under the broiler for 30 to 45 seconds, or until the cheese just melts. Remove from the broiler, drizzle with the remaining 1 � tablespoons extra-virgin olive oil, sprinkle with the remaining 1 tablespoon mixed fresh herbs, and serve immediately.

Serves 2






❧ Note:
Most mushrooms have edible stems. Certain varieties like shiitake, though, have tough inedible stems. Consult the Internet, should you have questions about a specific variety.