Scrambled Eggs With Shiitake Mushrooms And Herbs

Recipe Ingredients

5 tablespoons	75ml	Unsalted butter - divided
1/2 cup	73g / 2.6oz	Chopped shallots
1 lb	454g / 16oz	Shiitake mushrooms - cleaned, stems
		Discarded, caps coarsely chopped
3/4 teaspoon	3.8ml	Dried thyme
1/4 teaspoon	1.3ml	Dried rosemary - crushed
1 tablespoon	15ml	Minced garlic
2/3 cup	157ml	Chicken stock
		Salt
		Ground black pepper
10		Eggs (large)
4 oz	113g	Regular or reduced-fat cream cheese - broken small chunks
2 tablespoons	30ml	Chopped flat-leaf parsley
		Fresh rosemary, thyme and
		Parsley sprigs for optional garnish

Recipe Instructions

Melt 2 tablespoons butter in large heavy skillet over medium-high heat. When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring, until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1 minute. Add stock; simmer until liquid evaporates, stirring often, about 5 minutes. Season to taste with salt and several grindings of pepper. (Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese, parsley and mushroom mixture. Season lightly with salt and pepper.

Heat remaining 3 tablespoons butter in large heavy skillet over medium heat. When hot, add egg mixture and cook, stirring constantly, until eggs are scrambled to soft consistency. Remove; arrange on warm serving platter. Garnish with fresh rosemary, thyme and parsley.

Yield: 6 servings.

Source:
St. Louis Post-Dispatch - 11-02-1998 - By Betty Rosbottom

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