BROUILLADE OF MUSHROOMS (Fancy scrambled eggs)
2 tablespoons heavy cream
10 mushrooms, diced, about 6 1/2 ounces
4 tablespoons butter, divided
1 clove garlic, minced
2 teaspoons fresh parsley, chopped
1/4 cup parmesan cheese, 1 ounce
Salt and pepper, to taste
Heat 2 tablespoons butter in a medium-large nonstick skillet. Sauté the mushrooms until tender; remove from the pan and set aside. Meanwhile, beat the eggs with a fork or whisk 1 minute. Add the cream, salt and pepper; beat 1 more minute. Heat the remaining 2 tablespoons butter in the skillet; pour in the eggs. Stir constantly while cooking over medium-low heat. Keep pushing the cooked portions towards the center. When the eggs are nearly set, but still creamy, stir in the mushrooms, garlic and parsley. Cook just a few more seconds until the eggs are moist but done. Sprinkle with the parmesan cheese.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 320 Calories; 27g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/6 Recipe: 213 Calories; 18g Fat; 11g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
These are just fancy scrambled eggs. They are good, but I think I'd simplify the recipe next time by keeping the mushrooms in the pan when adding the eggs. There would be less chance of the eggs becoming overcooked that way. I didn't use the full 1/4 cup of parmesaon. That seemed like too much. I just dusted the top with a little bit.
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