Mushroom Scramble Recipe

Clean mushrooms: wipe portobellos and maitake with a damp cloth. Remove portobello stems and slice caps 1/4-inch thick; separate maitake into smaller pieces. Dice onion finely, mince garlic, and slice chives.

Crack eggs into a bowl, add milk, salt and pepper. Whisk until fully combined and slightly frothy. Set aside.

Sauté mushrooms

Heat a 10-inch nonstick or well-seasoned skillet over medium-high heat. Add 1 tsp olive oil and 1/2 tbsp butter. When shimmering, add the sliced portobello in a single layer. Let cook undisturbed 2 minutes to brown, then stir and add maitake and diced onion. Continue sautéing 4–5 minutes until mushrooms are golden and onions are softened.

Add garlic & thyme

Reduce heat to medium. Push mushrooms to the side, add remaining 1/2 tbsp butter, then add minced garlic and thyme. Cook 30–45 seconds until fragrant, stirring so garlic doesn't burn. Season mushroom mixture with 1/4 tsp salt and a pinch of pepper.

Lower heat to medium-low. Give the egg mixture a quick rewhisk and pour evenly over mushrooms in the skillet. Let eggs set at the edges for 15–20 seconds.

Using a silicone spatula, gently push cooked edges toward the center, tilting the pan to allow uncooked eggs to run underneath. Continue folding every 10–15 seconds until eggs are mostly set but still moist and silky, 1–2 minutes. Avoid overcooking.

If using, sprinkle grated parmesan or crumbled feta over the eggs during the last fold so it melts slightly. Taste and adjust seasoning with remaining 3/4 tsp salt if needed and additional pepper to taste.

Remove skillet from heat while eggs are slightly softer than desired—residual heat will finish cooking. Sprinkle sliced chives on top.

Serve immediately with toast, roasted potatoes, or a green salad. Leftovers refrigerate up to 2 days; gently reheat in a skillet over low heat with a splash of water or milk to restore creaminess.