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  Shiitake Scramble



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2 Tablespoons olive oil, divided
1 leek, white and light green, halved and sliced
6-8 stemmed shiitakes, thinly sliced
1 clove garlic, smashed and chopped
2 stems fresh thyme leaves
1 teaspoon butter
4-6 eggs, beaten well with 2 Tablespoons water
2 ounces mild cheese, grated (1/2 cup)

Heat heavy skillet over medium-low heat. Add 1 Tablespoon oil and stir in leeks.
Mix remaining oil into sliced shiitakes, combining thoroughly.
When leeks are softened, stir in shiitakes and sauté about 5 minutes,
stirring often to avoid excess browning.
Stir garlic and thyme into mushrooms and sauté for 2 minutes, stirring constantly.
Push veggie mixture to sides of pan and place butter in center to melt.
When butter is foamy, add the egg mixture. Stir constantly to create a creamy scramble.
Be sure to incorporate veggies into eggs. When eggs are soft-set, but still wet,
add cheese and stir lightly until eggs reach desired doneness and cheese is melted.
Serve immediately.

Copyright © 2015 Stefanie Samara Hamblen