Pan Roasted Mushrooms with Scrambled Eggs

Mushroom Egg Salad

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of Paula Jones of Bell’alimento and the Mushroom Council.

Yield: 2 Sandwiches

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Ingredients

  • 2 tablespoons olive oil
  • 4 ounces baby portabellas or crimini mushrooms, chopped
  • 1/2 shallot – minced
  • Kosher salt/pepper
  • 6 hard-boiled eggs – peeled and sliced
  • 1/4 cup mayonnaise
  • 2 Ciabatta rolls – toasted

Directions

  1. Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.
  2. Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.
  3. Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.
  4. Divide egg salad between Ciabatta rolls.

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