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Mushroom asparagus scramble

October 23, 2010

I get excited about mushroom, but especially excited when I see less-than-usual fresh mushrooms in my corner of New Zealand (Christchurch). When I saw some oyster mushrooms for sale at Grower’s Direct Market (more on them later), I actually squealed a little in the shop, prompting worried but amused glances from one of the people working there.

Check out how cute it is! It got cooked in garlic and thyme studded butter, all scrambled in with some sliced up asparagus, and sprinkled with fresh chopped parsley. This in turn got topped with just wilted spinach from the garden and paired up with home made pesto potatoes (made with arugula from the garden…/brag). Mmmmhmmm. A brinner for a mushroom lover to savour. Of course if you can’t find oyster mushrooms, sliced portobello mushrooms would work just fine too.

Mushroom asparagus scramble

serves 2 as a side

  • 4 eggs, beaten with about 2 Tbs water and 1/2 tsp salt
  • 4-6 stalks asparagus, bottoms peeled if tough and sliced diagonally
  • a handful of oyster mushrooms or sliced portobello mushrooms
  • 1/4c oil + tad butter for frying
  • 1/2 tsp fresh finely chopped fresh thyme and garlic
  • about 1 Tbs finely chopped fresh parsley
  • freshly ground black pepper and salt to taste

Heat oil on medium heat in a large frypan. Once hot (flick a drop of water in and it should go nuts) add asparagus and shake pan slightly to distribute asparagus on an even layer. Let fry about ten seconds before adding mushroom slices, thyme and garlic, again distributing them on an even layer and stirring to coat everything in oil. Once mushrooms get golden flecks in places, add butter, and once melted, drizzle over beaten eggs and once the bottom has set, stir. Let the egg cook for about ten seconds before attempting to stir again. Repeat until no wet bits remain, plate it up, and crack pepper over and scatter with parsley. Eat immediately.

Serving ideas: Serve over crusty bread, hash browns, toast, with pesto potatoes for lunch/brunch/brinner, or a lemony dressed side salad.

2 Comments leave one →
  1. October 24, 2010 2:15 am

    I love the way your dish comes together just by seeing what’s available. “On the fly” cooking.

    • October 24, 2010 12:13 pm

      Haha, I was going to say “cooking on a budget” but considering that tiny handful of mushrooms cost me $4, I will just say that my meal ideas come together when I’m shopping, and I tend to find that can help me keep costs low-ish…until I spy an impulse buy!

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