This mushroom and smoked salmon frittata also works well as a vegetarian frittata—hold the smoked salmon. Photo courtesy of the Mushroom Council.
Last Updated April 2012
Egg And Mushroom Recipes
Page 3: Cooking With Mushrooms
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Portabella Eggs Benedict
Start your day with a twist on the traditional Eggs Benedict by swapping out the high-carb English muffin with a healthy portabella mushroom. Yields 4 servings. The history of Eggs Benedict.
Ingredients For Hollandaise Sauce
- 2 large egg yolks
- 1 tablespoon warm water
- 1 scant tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
- 5 tablespoons butter
Ingredients For Eggs Benedict
- 4 large portabella mushroom caps
- 4 slices Canadian bacon
- 2 tablespoons canola oil
- 4 large eggs
Portabella Eggs Benedict. Photo courtesy Mushroom Council.
- To make the hollandaise sauce, melt butter in the microwave for about 40 seconds.
- Place the egg yolks, warm water, lemon juice and salt in blender and blend on high.
- With the blender running, carefully remove the top and very slowly add melted butter to egg mixture until the mixture thickens.
- For the Eggs Benedict, poach 4 eggs and set aside.
- Turn oven to broil.
- Cook bacon in skillet and set aside.
- Brush mushrooms on both sides with oil, place gill side down on a large, broiler plate and cook for about 3 minutes.
- Turn the mushrooms gill side up; add bacon on each mushroom and place back in broiler for 2 minutes or until fully heated and crisp.
- To serve, place mushroom on plate gill side up and pat with paper towel to remove moisture. Top with a poached egg and 2 tablespoons of hollandaise. Serve immediately.
Mushroom And Smoked Salmon Frittata
For an easy way to start off a meal for up to a dozen dinner guests, consider this mushroom and smoked salmon frittata. To save money with this recipe, purchase “lox trimmings”—available at most major grocery stores—instead of salmon. This recipe also works well as a vegetarian frittata. All you'd have to do is substitute 3/4 cup shredded swiss or herbed cream cheese for the smoked salmon. Yields 6-12 servings when served as an appetizer.
- 1 tablespoon light butter
- 8 ounces white button or crimini
mushrooms, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs
- 6 large egg whites
- 1/3 cup green onions, thinly sliced
- 12 ounces smoked salmon, chopped
(or you can substitute “lox
- 2 tablespoons grated parmesan
Mushroom and smoked salmon frittata. Photo courtesy Mushroom Council.
- Heat oven to broil with top rack about 4" from broiler.
- Heat a 10” nonstick, oven-proof skillet over medium high heat.
- Melt butter in skillet until foamy.
- Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Season with salt and pepper and flip and cook about 5 minutes more, until other side is same color. Reduce heat to medium low.
- In a large bowl, whisk eggs until frothy and add onions.
- Pour over mushroom mixture and stir once or twice to combine, gently lifting set eggs from bottom of the pan and letting the loose mixture set on the bottom. Add smoked salmon.
- Cover and continue to cook, without stirring, for 5 minutes, until eggs are set.
- Sprinkle with cheese and place pan under broiler until cheese melts, about 2 minutes.
- Remove pan from oven and place a plate over the pan. Quickly turn the frittata onto the plate.
- Cut into wedges and serve.
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