(NC)—In Italy and France truffles and eggs combine to create a superb taste sensation. Here the woodsy, earthy flavour of Shiitake mushrooms creates a similar flavour. Drizzle with truffle oil just before serving to add the crowning touch.
Preparation Time: 5 minutes
Cooking Time: 8 minutes
1 tbsp olive oil or a combination of 15 mL
butter and oil
4 oz fresh shiitake mushrooms, 125 g
stemmed and sliced
4 large eggs 4
1 tbsp milk 15 mL
pinch salt and pepper
In a medium non-stick skillet heat oil over medium-high heat; sauté mushrooms about 3-4 minutes or until lightly browned. Meanwhile whisk eggs, milk, salt and pepper together until well combined. Lower heat to medium-low; pour egg mixture over mushrooms. With wooden spoon or heatproof rubber spatula push the eggs gently around the pan as they set. Continue until they are just set, creamy and still moist, about 2-4 minutes. Remove from heat and serve immediately. Makes 2 servings.
Tip: The eggs will continue to cook form the heat of the pan so remove from heat before you think they are done.
Variation: Add 1 minced clove garlic with the mushrooms and stir in diced cream cheese, or Brie to taste just as the eggs are set.
For more great mushroom recipes visit us online at www.mushrooms.ca.
Credit: www.newscanada.com
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