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Scrambled eggs with lobster mushroom hash

The flavor and color of the lobster mushroom really amp up this hash. Great for breakfast, hearty enough for dinner!

4 tablespoons unsalted butter
1/2 cup diced onion
12 ounces large fresh or 1-2 ounces rehydrated dried lobster mushrooms, cleaned and diced 1/2 inch (about 2 3/4 cups)
1 1/2 cups cooked, peeled, diced (1/2 inch) russet potato (see Note)
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon or thyme
Kosher or sea salt and freshly ground black pepper
3 tablespoons heavy (or whipping) cream (optional)
8 large eggs
1/2 cup finely chopped chives

1. Melt 3 tablespoons of the butter in a medium-size (8-inch) heavy nonstick or cast-iron skillet over medium heat until it begins to foam. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the mushrooms and potato. Cook over medium heat until the mushrooms are softened, about 5 minutes. Stir in the parsley and tarragon. Continue cooking, stirring frequently, until the hash is well browned and the mushrooms are very tender, about 20 minutes. Scrape the bits that stick to the pan back into the hash. Add salt and pepper to taste. Stir in the cream, if using. Press the hash into an even layer in the skillet. Lower the heat to medium-low and continue cooking until the underside of the hash is crisp, about 5 minutes.

2. Meanwhile, beat the eggs, chives, and 2 tablespoons of water in a bowl until thoroughly blended. Spoon the hash out onto a serving plate and keep it warm. If using a cast-iron pan, wipe it out thoroughly. Add the remaining 1 tablespoon butter to the skillet. Pour in the eggs and cook over medium heat, stirring constantly, to the desired consistency. Remove the pan from the heat and season with salt and pepper to taste. Spoon the eggs next to the hash. Serve immediately.

Note: A leftover baked russet potato works perfectly in this recipe. If starting from scratch, simmer a scrubbed potato (about 8 ounces) in salted water to cover until tender, about 35 minutes. Drain the potato and cool it completely before peeling and dicing. Simmering the potatos in the mushroom broth from rehydrating dried mushrooms can help infuse more mushroom flavor into the dish.

Recipe adapted from The Mushroom Lover's Cookbook and Primer by Amy Farges.