Restaurants›Hot Suppa›Local Mushroom Scramble* Recipe

Local Mushroom Scramble* Recipe

Inspired by Hot Suppa
Time30m
Serves4

variety of locally grown mushrooms (oyster, trumpet, chestnut, hedgehog), sesame, miso, cream with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3

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Ingredients

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Mushroom Scramble

Hashbrowns or Grits

Method

Prepare the Mushroom Scramble

1

Sauté the Mushrooms

In a large skillet, heat the sesame oil over medium heat. Add all the mushrooms and sauté until they are tender and golden brown, about 5-7 minutes.

2

Mix Miso and Cream

In a bowl, whisk together the white miso paste and heavy cream until smooth. Add this mixture to the sautéed mushrooms and stir to combine.

3

Add Eggs

In another bowl, beat the eggs with salt and black pepper. Pour the egg mixture into the skillet with the mushrooms. Cook gently, stirring occasionally, until the eggs are just set.

4

Incorporate Baby Kale

If using baby kale, stir it in just before serving until slightly wilted.

Prepare the Hashbrowns or Grits

5

Cook Hashbrowns

In a separate skillet, cook the hashbrowns according to package instructions until crispy and golden brown.

6

Cook Grits

For grits, bring 4 cups of water to a boil, add the Marsh Hen Mill grits, and reduce to a simmer. Cook for about 20-25 minutes, stirring occasionally, until thick and creamy.