Mushroom Spread for Toast |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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How to Cook Everything; Mark Bittman Ingredients:
4 tablespoons olive oil |
1 lb fresh mushrooms, trimmed and roughly chopped (preferably a mixture) |
1/4 cup reconstituted dried mushroom, drained and chopped |
salt |
fresh ground black pepper |
1 tablespoon minced shallot |
1 teaspoon minced garlic |
2 tablespoons cream |
2 eggs, lightly beaten |
Directions:
1. Add olive oil to a large, deep skillet over medium heat.
2. After 1 minute, add the mushrooms; season with salt and pepper.
3. Cook, stirring, about 10 minutes, until they are quite soft but not yet brown.
4. Stir in the shallot, garlic, and cream; cook another 5 minutes.
5. Stir in the eggs and cook, stirring, just until the mixture holds together, 3-4 minutes.
6. Serve immediately, on toast.
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