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The Boston Globe

Food & dining

Recipe for scrambled eggs with mushrooms

Scrambled eggs and mushrooms.

Food styling/Sheryl Julian and Valerie Ryan; Dinal Rudick/Globe staff

Scrambled eggs and mushrooms.

Serves 4

To make successful scrambled eggs, you need lots of eggs in the pan. Eight eggs in an 8-inch pan might seem like a lot, but cook them over medium heat, stirring gently with a rubber spatula, and they’ll be soft and creamy when done.

3tablespoons olive oil
2tablespoons butter
½pound mixed mushrooms (button, shiitake, crimini), trimmed and thinly sliced
Salt and pepper, to taste
2tablespoons chopped fresh parsley
8eggs, lightly beaten

1. In a nonstick 8-inch skillet over medium heat, heat 1 tablespoon of the olive oil. When it is hot, add 1 tablespoon of the butter. Swirl the pan and add the mushrooms, salt, and pepper. Cook, stirring often, for 5 minutes or until the mushrooms release their liquid. Turn up the heat and cook, stirring often, for 5 minutes more, or until the liquid evaporates from the pan. Stir in the parsley and use a rubber spatula to transfer the mixture to a bowl.

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2. Wipe out the pan; clean the spatula. Set the pan over medium heat. Add the remaining 2 tablespoons olive oil. When it is hot, add the remaining 1 tablespoon butter. Swirl the pan and pour in the eggs. Use the spatula to scrape the edges of the egg into the middle, and continue scrambling in this way until the mixture is softly set.

3. Sprinkle the mushrooms on the eggs and fold them into the egg mixture.

4. Divide the mixture among 4 plates. Sheryl Julian

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