Did you know mushrooms are neither a plant nor an animal? They are unique organisms that are more like humans than they are plants. They have their own immune systems and some can even create their own air-flow. There are several hundred different types of mushrooms. Some are edible and others are slightly poisonous. For the most part, mushrooms are completely safe to eat. Mushrooms are extremely high in antioxidants, and some contain an anti-tumor compound making them a disease-fighting superfood. They even contain copper, a mineral that is vital to our survival that we cannot produce on our own. Mushrooms are the only food in the produce aisle that produces Vitamin D and some species have more Vitamin D than their drugstore counterpart. There’s a whole world of benefits to eating mushrooms.
One of the best things about mushrooms is that they are a great replacement for meat because of their texture and they are very low in calories. They are easy to season and easy to cook and are great in stews, soups, burgers or just on their own. This recipe features Baby Portobello mushrooms that are usually easy to find in the grocery store.
For this Recipe you will need:
- Sharp Knife
- Cutting Board
- Medium skillet
- 2 Small bowls
- Wooden spoon
- 2 cage free organic eggs
- 5-6 small Baby-Bella mushrooms (sliced)
- 5 chives (chopped finely)
- 1/4 green pepper (minced)
- 1/4 red pepper (minced)
- 1/4 yellow pepper (minced)
- 1/4 of an onion (minced)
- 2 tablespoons olive oil
- 1 small sprig of scallion (minced)
- 1 tsp of Spurtree Spices scotch bonnet sauce
- 2 slices of favorite bread for toast
- 1/2 an avocado
- Wash and chop green pepper, red pepper, yellow pepper, onion, chives and scallion finely. Set aside on the cutting board.
- Slice mushrooms as thinly as you can get each one. Set aside on the cutting board.
- Whisk eggs with scotch bonnet sauce in a small bowl and set aside.
- In another small bowl, use a fork to mash avocado. You can leave chunks in your mashed avocado if you like. Season with a small pinch of salt and pepper and set aside.
- Toast your bread to the doneness you prefer. Set aside on a serving plate.
- Add 1 tbsp oil to a skillet. Turn heat on medium high and let oil get hot for about 1 minute.
- Add mushrooms to the hot pan and season with a pinch of salt and pepper.
- Allow mushrooms to sweat. As the mushrooms cook, they will release water. The mushrooms will “sweat” all of their water and begin to get a sear/caramelization (slight browning). Once they are slightly browned, remove them from the pan and set aside on a plate.
- Add remaining 1 tbsp oil to the pan. Add in red, green and yellow peppers and allow them to cook for about 1 minute.
- Add in scallions and onions and cook for an additional 45 seconds to a minute until translucent.
- Once veggies are slightly translucent and fragrant, add mushrooms back to the pan.
- Pour eggs over veggies. While pouring try to get eggs spread evenly around the pan. Season with another pinch of salt and pepper. Turn the heat down to low and cover.
- After about 45 seconds, remove the cover and fold the eggs gently with a spoon. Try to keep your scramble in larger pieces that they may sit nicely on your toast. Allow eggs to cook through about 45 seconds. You can scramble your eggs as soft or as hard as you like.
- Spread avocado liberally on toast using a fork. If you want a little heat you can sprinkle a pinch of red pepper flakes on avocados but this is totally optional.
- Add scrambled eggs right on top of toast. Finish with a sprinkle of chopped chives.
- Never wash mushrooms. Use a damp cloth or paper towel to remove dirt. Washing mushrooms makes them tough.
- Always allow mushrooms to sweat for a dish like this. Not sweating the mushrooms first will make the eggs soggy.
- Chop all the veggies ahead of time to make this cook quick and seamless.
- Jazz up your toast with tomatoes, red pepper flakes, a little pepper jelly, plantains, cheese or more hot sauce.