Scrambled Eggs with Shiitake Mushrooms and Feta Cheese
By Andrew JanjigianPublished on March 1, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Oyster or cremini mushrooms can be substituted for the shiitake mushrooms, if desired; to prepare the oyster or cremini mushrooms, trim the stems but do not remove them. Crumbled feta is often coated with cellulose to keep it from caking; for the best results, buy a block of feta and crumble it yourself. This recipe can be easily halved, if desired; use a 10-inch skillet.
Instructions
- In medium bowl, beat eggs, 2 tablespoons oil, ⅛ teaspoon salt, and pepper with fork until no streaks of white remain. Heat 1 teaspoon oil, shallot, thyme, and remaining ⅛ teaspoon salt in 12-inch nonstick skillet over medium heat, stirring occasionally, until shallot is softened and beginning to brown, 2 to 3 minutes. Add mushrooms and water, cover, and cook, stirring frequently, until mushrooms are softened, 5 to 8 minutes. Uncover and continue to cook until moisture has evaporated, 2 to 3 minutes longer. Transfer mushroom mixture to small bowl and set aside. Wipe skillet clean with paper towels.
- Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of skillet, 30 to 60 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Fold in mushroom mixture. Transfer to serving dish, sprinkle with feta, and serve.
Time
30 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To tenderize and lend richness to the eggs without adding moisture, we skipped dairy and other watery liquids in favor of olive oil. We cooked the eggs quickly in more olive oil over medium-high heat, stirring constantly to create large curds. We then folded in the mushrooms once the curds were well established but still a little wet so that the eggs could set up around the mushrooms and create a cohesive dish.
Before You Begin
Oyster or cremini mushrooms can be substituted for the shiitake mushrooms, if desired; to prepare the oyster or cremini mushrooms, trim the stems but do not remove them. Crumbled feta is often coated with cellulose to keep it from caking; for the best results, buy a block of feta and crumble it yourself. This recipe can be easily halved, if desired; use a 10-inch skillet.
Instructions
- In medium bowl, beat eggs, 2 tablespoons oil, ⅛ teaspoon salt, and pepper with fork until no streaks of white remain. Heat 1 teaspoon oil, shallot, thyme, and remaining ⅛ teaspoon salt in 12-inch nonstick skillet over medium heat, stirring occasionally, until shallot is softened and beginning to brown, 2 to 3 minutes. Add mushrooms and water, cover, and cook, stirring frequently, until mushrooms are softened, 5 to 8 minutes. Uncover and continue to cook until moisture has evaporated, 2 to 3 minutes longer. Transfer mushroom mixture to small bowl and set aside. Wipe skillet clean with paper towels.
- Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of skillet, 30 to 60 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Fold in mushroom mixture. Transfer to serving dish, sprinkle with feta, and serve.
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