Pan Roasted Mushrooms are my jam. I feel the same way about them as some people feel about candy. I can pop those suckers into my mouth, chow down and never get bored. I think it must be because I went 24 years without eating mushrooms and I’ve been making up for lost time the last 3 years.
I stock Crimini mushrooms at all times, unless of course I run out! But since that rarely happens, I’ll whip up a quick batch of pan roasted mushrooms and serve them alongside some scrambled eggs and fresh chives for a nutritious and delicious breakfast!
I’ve officially killed my herb garden, so instead of using fresh thyme, I’m using dried thyme! Either one works, but if you’ve killed your garden like me, or it’s gone into hibernation for the fall, dried thyme is 100% acceptable.
Can we talk about scrambling eggs while we’re on the breakfast train? I can’t stand it when my eggs are over scrambled. It freaks me out and they look like plastic. I’m more of a slowly scrambled eggs over low heat kinda gal, that way they are almost like ribbons and they are smooth when you eat them.
So with these pan roasted mushrooms, perfectly scrambled eggs, and freshly chopped chives (thank goodness for farmers markets and farmers who don’t kill their herb gardens like me) we’ve got one particularly delicious breakfast! Hop on over to the Mushroom Channel for the recipe.