Truffle & Mushroom Scramble Recipe

Toast and dress

Lightly toast 2 slices of sourdough until golden and still slightly chewy. While warm, spread 1 tablespoon cream cheese on each slice. Divide 1 tablespoon truffle tartufata between the two slices, spreading gently over the cream cheese so the truffle flavor is distributed.

Prepare mushrooms

Trim the base of the shimeji clusters and separate into individual stems. Pat dry with paper towel if wet.

Roast/sauté mushrooms

Heat a medium skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the shimeji mushrooms in an even layer and let them sit, undisturbed, 1–2 minutes to develop color. Stir and continue to cook 3–4 more minutes until edges brown and moisture mostly evaporates. Add 1 minced garlic clove and cook 30 seconds until aromatic. Deglaze with 1 teaspoon soy sauce, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook 30–60 seconds more, then remove from heat and keep warm.

Whisk eggs

Crack 4 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1/2 teaspoon instant dashi powder (optional for umami), 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Whisk until homogenous and slightly frothy—this helps create the soft, custardy texture typical of Japanese-style scrambled eggs.

Cook low and slow

Heat a nonstick skillet over low heat. Add 1 tablespoon unsalted butter and let it melt gently until foaming but not browning. Pour eggs into the skillet and let them sit undisturbed 10–15 seconds. Using a silicone spatula, gently push eggs from the edges toward the center in slow folds, allowing uncooked egg to flow outwards. Continuously move the spatula in a slow folding motion, keeping the pan on low heat. When eggs are about 70% set but still glossy and slightly runny (this should take ~3–4 minutes), remove the pan from heat—the residual heat will finish them to a soft, custardy consistency. Taste and adjust seasoning if needed.

Fold in mushrooms

Gently fold half of the roasted shimeji mushrooms into the scrambled eggs so the mushrooms are warmed and distributed. Reserve the remaining mushrooms to top the toast.

Dress the arugula

Toss 1 cup fresh arugula with 1 teaspoon extra virgin olive oil and 1/2 teaspoon lemon juice; season lightly with a pinch of salt. This gives a bright peppery counterpoint to the rich eggs and truffle.

Assemble plate

Place the two truffle-and-cream-cheese sourdough slices on a plate. Spoon the Japanese-style scrambled eggs (folded with mushrooms) over the toast, dividing evenly between the slices. Top each slice with the reserved roasted shimeji mushrooms.

Garnish and finish

Arrange the dressed arugula alongside or on top of the toast. Drizzle a very light 1/4 teaspoon of truffle oil over the eggs (optional — a little goes a long way). Sprinkle chopped chives or microgreens over everything for color and freshness. Serve immediately while eggs are warm.