Pan Roasted Mushrooms with Scrambled Eggs

Mushroom Crepes with Huevos Rancheros

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


Recipe courtesy of by Jaime C., Flik Independent School Dining Executive Chef and the Mushroom Council.

Yield: 4-6 servings


Crepe Ingredients

  • 4 oz. whole shiitake mushrooms
  • 1/2 cup water
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 2 Tbsp. butter, melted
  • Salt and pepper to taste
  • Cooking oil

Huevos Rancheros Ingredients

  • 8 eggs
  • 2 Tbsp. canola oil
  • 4 oz. shiitake mushrooms, diced
  • 4 small tomatoes, diced
  • 2 medium jalapeños, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 tsp. hot sauce
  • 2 tsp. ground cumin
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup cilantro, finely chopped
  • 4 oz. pepper jack cheese, shredded



  1. Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Huevo Rancheros

  1. Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.



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