Title: Scrambled Eggs with Shiitake Mushrooms And Herbs
Categories: Post3
Yield: 6 servings

5 tb Unsalted butter; divided
1/2 c Chopped shallots
1 lb Shiitake mushrooms; cleaned,
-stems
Discarded; caps coarsely
-chopped
3/4 ts Dried thyme
1/4 ts Dried rosemary; crushed
1 tb Minced garlic
2/3 c Chicken stock
Salt
Ground black pepper
10 lg Eggs
4 oz Regular or reduced-fat cream
-cheese; broken small chunks
2 tb Chopped flat-leaf parsley
Fresh rosemary; thyme and
Parsley sprigs for optional
-garnish

Melt 2 tablespoons butter in large heavy skillet over medium-high heat.
When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring,
until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1
minute. Add stock; simmer until liquid evaporates, stirring often, about 5
minutes. Season to taste with salt and several grindings of pepper.
(Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave
at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese,
parsley and mushroom mixture. Season lightly with salt and pepper. Heat
remaining 3 tablespoons butter in large heavy skillet over medium heat.
When hot, add egg mixture and cook, stirring constantly, until eggs are
scrambled to soft consistency. Remove; arrange on warm serving platter.
Garnish with fresh rosemary, thyme and parsley. Yield: 6 servings.

Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Betty Rosbottom

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