Cheesy Shiitake Arugula Omelette

This simple and elegant omelette using whole shiitake mushrooms makes for a quick breakfast, lunch or dinner. Try it with a variety of melting cheeses such as Gouda, Cheddar or Fontina.

Recipe and photo courtesy of Amy of Family Feedbag.

Prep Time: 5 mins. | Cook Time: 10 mins. | Serves: 1

Ingredients

1 tbsp (15 mL) unsalted butter
1 cup (250 mL) shiitake mushrooms
Pinch of salt
Pinch of black pepper
3 eggs, beaten
1/3 cup (75 mL) baby arugula
1/3 cup (75 mL) grated cheese, such as Gouda, Cheddar or Fontina

Method

1. Melt the butter in a non-stick pan over medium heat. Add the mushrooms and sauté until beginning to get crisp around the edges (4 to 5 minutes). Transfer the mushrooms to a small dish and set aside.

 

2. Pour the beaten eggs into the pan. Keeping the heat on medium, allow the eggs to cook undisturbed until just a little wet on top (3 to 4 minutes).

 

3. Sprinkle the cheese over the eggs. Arrange the arugula and mushrooms on just one side of the eggs. Continue cooking another minute or so just until the eggs have set. Gently flap over the eggs to cover the mushroom side of the omelette. Serve hot.

Baked Eggs with Mushrooms

Recipe by Isabelle of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Method

1. Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.
2. In a large saute pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.
3. Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.
4. Spoon the sauteed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one. Top with 1 tbsp cream and 1 tbsp grated Parmesan.
5. Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.

Toast Champignon with Bacon and Mushrooms

A savoury combination of sauteed mushrooms and bacon served on a toasted bagel and topped off with a poached egg.

Recipe Courtesy of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 15 min. | Serves: 2

Ingredients

4 strips bacon, finely chopped
225g white button mushrooms, thickly sliced
1 small shallot, finely chopped
2 tbsp dry white wine
1 cup baby spinach, roughly chopped
¼ cup chopped fresh parsley
½ tsp salt
½ tsp fresh ground black pepper
1 bagel, halved, toasted and lightly buttered
2 eggs, poached

Directions

1. In a large heavy-bottomed skillet set over medium-high heat, fry the bacon until well browned and starting to crisp.
2. Add the mushrooms to the pan, and saute for 7-10 minutes or until all the liquid has evaporated and the mushrooms are golden brown. Add the shallots and white wine, and cook for another minute, or until the wine has mostly evaporated.
3. Remove from heat, and stir in the spinach and parsley. Let stand for a minute or two to allow the spinach to wilt. Season with salt and pepper.

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