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Shitake Mushroom and Asparagus Scramble Recipe

Shitake mushrooms, and most others are a powerhouse of health! Shitake mushrooms are a great source of vitamins B2, B3, B6 and vitamin D. With more and more studies being done on the health effects of mushrooms it seems clear that we should eat them often. Some studies have shown that just one white button mushroom per day can reduce a women’s risk of getting breast cancer by 50%. Check out this video I found on the Phillip’s Mushrooms website explaining this and more of the many health attributes of mushrooms: https://www.youtube.com/watch?v=nkf0AGxblAA That’s great that mushrooms are good for us since they are not expensive and are widely available. You can incorporate them into your meal plan easily as they blend with many recipes for breakfast lunch or dinner.

assemble the goods

assemble the goods

 

I used to only eat mushrooms when they were sautéed with onions meant for topping a steak, or in cream of mushroom soup. After I became a professional chef I was more open to eating mushrooms in other ways, but still I was mostly in the dark. It wasn’t until I moved to Baltimore and discovered Kennett Square, Pennsylvania the World’s Mushroom Capital that I really started to understand mushrooms. In the five years that I have been making the one hour and twenty minute drive to the holy grail of all things mushroom I’ve learned many more ways to cook mushrooms. I’ve also learned to cook with several types of mushrooms that I had not used before like: Maitake(my favorite), Shitake, Royal Trumpet, Pompom, and Portabella mushrooms. All these new types of mushrooms opened up a whole new world of shroomy good cooking possibilities. I developed a chowder recipe from the Maitake that rocks the soup world, and with portabella’s I made up a grilled portabella recipe that needs no marinating to produce a flavorful burger substitute.

sauté the shitake

sauté the shitake

 

It’s hard to beat the flavor of a grilled or baked Royal Trumpet Mushroom basted in garlic infused olive oil then seasoned with fresh ground five pepper blend and a bit of salt. For a quick and easy cold appetizer I wrote up a recipe for roasted corn, guacamole stuffed mushrooms using white button mushrooms as the vehicle for the green goodness I love so much. Just another excuse to eat avocados and mushrooms often! I have been working on some new breakfast recipes to fill the need for more morning mushroom munchies. Mushrooms are mainly thought of as lunch and dinner provender, but sautéed kale and white mushrooms go great in an omelet with a bit of cheddar cheese for breakfast. Last week I came home from Kennett Square with the usual suspects. A one pound bag of Maitake, Shitake, and Portabella mushrooms and set to work in the Fast and Furious Test Kitchen madly making mushroom meals. The first item was to try baking small sprigs of Maitake in garlic infused olive oil on high heat until crispy. The result was an addictive snack of earthy garlicky fragrance that had just the right amount of crispiness. I pronounce it the next best thing to potato chips it’s that good! Next up was a breakfast experiment to see what would happen when fresh asparagus meets fresh Shitake and eggs? The result was sure to be a Fast and Furious classic, and I share with you this week the oh-so-yummy Shitake, Asparagus Scramble. Please give it a try and let me know what you think of it in the comments section.

add asparagus

add asparagus

Shitake Mushroom and Asparagus Scramble

6-8 shitake mushrooms with stems removed

4-6 asparagus spears

1 tablespoon garlic infused olive oil

3 large or 4 medium sized eggs beaten

1/4 cup shredded cheese(cheddar, swiss, or cotija)

1 tablespoon minced jalapeño pepper, optional

salt and pepper to taste

Clean and slice shitake about 1/4 inch.

Clean, trim, and cut asparagus into one inch lengths.

In a sauté pan on medium heat cook slice shitake mushrooms in the oil for 5 minutes stirring every minute.

Add asparagus and jalapeño if using, and continue cooking for 3-4 minutes stirring occasionally.

Add eggs and and turn up heat a bit stirring often for two minutes.

Add cheese and cook for just one more minute while stirring in the cheese.

Serves two, but is easily doubled.

yum!

yum!

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2 Responses to Shitake Mushroom and Asparagus Scramble Recipe

  • sheila bowman says:

    Do you only use fresh or do you use dried mushrooms and reconstitute- I ask because I can’t always find a variety in fresh and have found dried on line.

    • Kurt Jacobson says:

      I use fresh shitake mushrooms for this recipe. I find that stronger tasting dried shitake are best for Asian type recipes. If you can’t get fresh shitake mushrooms try portabella or crimini mushrooms in this recipe. In the winter The Woodlands at Phillip’s Mushrooms ships fresh mushrooms of many varieties.

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Did you ever come home from work or a busy day and thought you didn’t have time to cook a healthy great tasting meal? Many of us have this problem, but there is a way to conquer that beast. You just need the recipes, basic supplies and support of this blog to get you through it. I have learned over the last twenty years how to create great, healthy meals in very little time. You don’t need to be a chef to make this work for you. I have done the hard work of developing a plan for you.
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