Best 2 Martha Rose Shulmans Scrambled Eggs With Mushrooms Recipes

Indulge in a culinary journey with Martha Rose Shulman's Scrambled Eggs with Mushrooms, a symphony of flavors and textures that will elevate your breakfast or brunch experience. This classic dish is not just a quick and easy meal, but also a versatile canvas for experimentation. Whether you prefer your eggs fluffy and moist or firm and slightly browned, this recipe caters to all palates. With its simple yet elegant presentation, it's perfect for both casual gatherings and special occasions.

While the core ingredients remain the same, Shulman offers variations to suit diverse tastes and dietary preferences. For those who enjoy a meaty twist, the addition of crumbled bacon or diced ham adds a smoky, savory dimension. Vegetarians can rejoice in the equally delightful combination of sautéed mushrooms, bell peppers, and spinach, creating a vibrant and flavorful medley.

For a touch of luxury, consider incorporating creamy goat cheese or tangy feta, which melt into the eggs, adding a rich and delectable layer. For those seeking a spicy kick, a sprinkle of chili flakes or a dash of Sriracha brings a welcome heat. And for those with gluten sensitivities, Shulman provides a foolproof method for making fluffy scrambled eggs without the use of flour.

This article presents a comprehensive guide to preparing Martha Rose Shulman's Scrambled Eggs with Mushrooms, ensuring success for both novice and experienced cooks. Detailed instructions, helpful tips, and inspiring variations guarantee a satisfying culinary experience every time. So, let's embark on this culinary adventure and discover the secrets behind this beloved dish.

Let's cook with our recipes!

SAUTEED MUSHROOM SCRAMBLED EGGS

Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

Steps:

Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

MEXICAN SCRAMBLED EGGS

Mexican Scrambled Eggs image

I often eat this beloved Mexican breakfast dish for dinner. Serve the eggs with warm corn tortillas.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 small white onion, finely chopped
2 to 3 serrano or jalapeño chilies, minced (more to taste, seeded if desired)
1 garlic clove, minced
3/4 pound tomatoes, cut into small dice, or 3/4 of a 14-ounce can, drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs

Steps:

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chilies, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.
Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your scrambled eggs. Look for eggs that are fresh and have bright orange yolks.
Don't overcrowd the pan: If you add too many eggs to the pan, they will not cook evenly. Cook the eggs in batches if necessary.
Cook the eggs over medium-low heat: This will help to prevent them from overcooking and becoming tough.
Stir the eggs constantly: This will help to prevent them from sticking to the pan and will also help to create a creamy texture.
Season the eggs with salt and pepper to taste: You can also add other seasonings, such as herbs, cheese, or vegetables, if desired.
Serve the scrambled eggs immediately: They are best when served hot and fresh.

Conclusion:

Martha Rose Shulman's scrambled eggs with mushrooms are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. The recipe is simple to follow and can be easily customized to your liking. With a few simple tips, you can make the perfect scrambled eggs every time.