Mushrooms and Eggs Recipe

From Dorothy McNett's Recipe Book.

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Mushrooms and Eggs

From Dorothy McNett's recipes at Serve this delicious baked dish for breakfast, brunch, lunch or dinner! Use whatever fresh mushrooms you have. A mixture of several varieties is wonderful, as well.

2 tablespoons extra virgin olive oil
4-5 cloves garlic, slivered or minced
1 shallot, slivered or minced
1/2 - 1 pound fresh mushrooms, sliced (the more the merrier!)
6 eggs
1/4 teaspoon sea salt (truffle infused is great here!)
a few grindings fresh peppercorns
1 tablespoon snipped fresh parsley or cilantro
3/4 cup shredded good quality cheese (Emmental, Gruyere, Cheddar, Swiss)
2 tablespoons snipped green onions or chives

Preheat oven to 350 degrees. Lightly oil a 9-10 inch deep pie dish or square baker. In heavy bottomed saute or fry pan, heat the oil until it is hot but not smoking hot. Stir in the garlic and shallot and cook gently about 1 minute. Add the sliced mushrooms and cook and stir 2-3 minutes or until they start to release their juices back into the pan. Set aside to cool a bit. In batter bowl, whisk the eggs with the salt, pepper and herbs of choice. Add the cheese and the cooked mushrooms and their juices. Pour into the prepared baking dish, sprinkle with the snipped chives and bake 20-25 minutes, or until mixture is set and lightly browned on top.

Recipe created 2009-08-25.

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