Ingredients
Serves 1
150g / 3 handfuls of cut up mushrooms (here I am using Oyster mushrooms)
1-2 cs / tbsp of olive oil or butter
2 cloves garlic, crushed and roughly chopped
2-3 sprigs of flat leave parsley, roughly chopped
A handful of shelled walnuts, roughly chopped or crushed with a mortar & pestle
2 eggs, mixed and salted in a bowl with a splash of water
About half cup of water or so for cooking your mushrooms
Preparation
1- Warm your pan on medium/high heat and add your olive oil or butter, allow to quickly melt
2- Add your mushrooms and saute them for about 5 minutes until you get a nice brown color. Add your garlic and some water to quicken the cooking process and create some moisture. Continue adding water until the mushrooms are cooked through (about 5-10mins.)
3- Once the water has evaporated and your back to browning add your parsley and walnuts and turn down your heat to medium, allow the parsley to cook until it starts to wilt about 30s to 1 minute
4- Add your egg / water mixture and with a spatula lightly stir to create a scramble
5- Serve & enjoy with a simple salad or by itself. Bon appétit!
Step 1
Gather all your ingredients. Eggs, mushrooms, garlic, parsley, walnuts and olive oil
Cut up your mushrooms, the size doesn't matter too much
Oil or butter your pan. Be generous as those mushrooms will soak it up. Add your oil once the pan is already hot
Add your mushrooms and allow them to brown before ____
Crack your eggs into a bowl and add some water before mixing. Using a fork or whisk mix it up
My cousin always says to let the mixture sit, I'm not sure why but I do this while the mushrooms cook
Check on your mushrooms. With a rubber spatula I just sort of flip them as a grouping. The browning process can take up to 10 minutes
Prepare your garlic. I like to smash mine, skin on with the side of the knife breaking open the skin and the clove
This makes for an easy peel
Chop it to your size preference
Prepare your parsley. The final thing you'll have to prepare are your walnuts
Once my mushrooms are about here for brownness, I add some water to speed to cooking process along
Add in your garlic and stir it around
Add in some more water with your garlic to speed up to cooking process and to keep your mushrooms moist
I like crushing my walnuts in a mortar and pestle. I like the walnut dust it creates as opposed to chopping
Walnut pieces and walnut dust
Chopping up your walnuts works just as well
Crushed vs. chopped
Once your mushrooms has soaked up all the water and are cooked, add in your parsley and walnuts and give it a quick stir. Turn your heat down to medium
Add in your egg mixture. Allow it to sit 20-30 seconds and then slowly stir it around.
I like my eggs moist so I keep them on the pan no more than 2 minutes. Cook your eggs to your liking
Super simple and yummy lunch for 1
Story
Scrambles are not photogenic. But they are satisfying, nourishing and can be whipped up in a jiffy. I eat scrambles many times a week. Here is a simple go-to of mine that I usually eat for lunch, on my own (hence serving for 1), during the winter seasons.
When I see Oyster mushrooms (used in this dish) at the market, I grab them. But any type of mushroom can work here.This scramble is not heavy but it’s filling enough for me. Add an egg or more mushrooms to suit your hunger needs. This usually keeps me full for 3-4 hours which is perfect for me during my work day. Feel free to swap anything out or in. Scrambles are a perfect way to practice intuitive cooking. Enjoy!
