Martha Rose Shulman's Scrambled Eggs With Mushrooms

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.


  • 1 tablespoon extra virgin olive oil or unsalted butter
  • ½ pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
  • 1 to 2 garlic cloves (to taste), minced (optional)
  • Salt
  • freshly ground pepper to taste
  • 1 to 2 tablespoons minced chives (to taste)
  • 6 to 8 eggs
  • 2 tablespoons low-fat milk
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      180 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 325 milligrams cholesterol; 132 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four


  1. Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
  2. Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
  • Advance preparation: You can prepare the mushrooms through Step 1 several hours ahead. Reheat over medium heat, and proceed with the recipe.

30 minutes

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