May 05, 2021

Scrambled Eggs with Dried Porcini Mushrooms Cream

By BeoHarvest Australia
Scrambled Eggs with Dried Porcini Mushrooms Cream - BeoHarvest

Scrambled Eggs with Dried Porcini Mushrooms Cream


4 large eggs

10 grams BeoHarvest Dried Porcini Mushrooms

2 tablespoon whole milk 

1 tablespoon butter

1 tablespoon olive oil

2 tablespoon cooking cream

BeoHarvest Dried Porcini Salt to taste


Step I  

To get soft and delicious rehydrated porcini use lukewarm or room temperature water.  Measure the required porcini and make sure that they are all submerged or covered by the water.  BeoHarvest mushrooms are high quality and traditionally thinly sliced by hand and will be rehydrated within 30 minutes.  Strain the rehydrated mushrooms - these should have doubled in size and ready to use.  Finely chop the rehydrated mushrooms and set aside.

Step  II

Lightly whisk 4 eggs, 2 tablespoon of whole milk and season with BeoHarvest dried porcini salt.

Step  III

In a non stick pan, melt butter and olive oil over medium low heat.  Add the whisked eggs mixture into the pan.  Use a wooden spoon to stir and once the eggs begin to set a little, add the cream and finely chopped rehydrated mushrooms.  Scrape from the edges to the centre until eggs are completely set or cooked to your liking.