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    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.

    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.

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    4. Divide the mixture among 4 plates. Sheryl Julian