BlogBreakfastWeekend Mushrooms

Weekend Mushrooms

Weekend Mushrooms

Serves 4


4 Breakfast or Portabello mushrooms

about 60ml (4 tablesp) oil

8 medium eggs, beaten                                                            

30ml (2 tablesp) horseradish sauce

30ml (2 tablesp) chopped fresh parsley

75-125g (3-4oz) smoked salmon trimmings

salt & pepper

30ml (2 tablesp) fresh soured cream


Prep and cooking: 10 minutes

1. Heat oil and cook mushrooms in a large covered pan for about 6 minutes, turning occasionally.

2. Beat eggs, horseradish sauce, chopped parsley, smoked salmon and seasoning together. Pour into a saucepan and cook over a medium heat, stirring occasionally. As egg begins to set, reduce heat and gently stir in the soured cream.

3. Continue cooking until egg has almost cooked through.

4. Serve mushrooms on warm plates topped with the creamy scrambled eggs.