Chanterelle Mushrooms & Scrambled Eggs

Last week, we discussed the different types of diets your doctor may prescribe during the various stages of mesothelioma and treatment. We covered clear liquid, full liquid, and soft food diets. The soft food diet offers the most variety and flexibility, so when you reach this point, you will have plenty of delicious options to choose from. One option is healthy mushrooms mixed with protein-packed scrambled eggs.

A Few Facts About Mushrooms and Eggs

Technically, *mushrooms are not vegetables, but many people think they are. Mushrooms are actually a special type of fungus. Many people associate them with vegetables because they can usually be found in your grocer’s produce section. Most mushrooms are soft and spongy and become even softer when cooked.

Many people believe that *eggs are dairy products. This is an easy mistake to make because they can be found in your grocer’s dairy section. Eggs are an animal byproduct of chickens, which makes them a protein. To reinforce this fact, eggs can be found in the “Proteins Food Group” on the USDA’s MyPlate diagram (formerly the Food Pyramid). In Canada, eggs are classed under the Meats and Alternatives group of the country’s Food Guide to Healthy eating.

Regarding taste and texture, eggs are naturally soft and moist. When scrambled, they are still soft and moist, but they become light and fluffy too. A poached egg has a soft white and runny yolk. Fried eggs can go either way. You can cook them until the yolk and the whites are firm or you can cook them just long enough to retain a runny, yet warm yolk.

To refresh, the following foods from the fruits & vegetables and meat & protein categories are allowed on most soft food diets:

Fruits and Vegetables
*Soft, well-cooked vegetables without seeds or skin
Applesauce or canned fruit without seeds or skin
Cooked fruits or ripe, soft peeled fruits, such as bananas, peaches, or melon

Meat and other Protein Sources
*Poached, scrambled, or cooked eggs
Moist, tender meat, fish, or poultry that is ground or chopped into small pieces
Soups with small soft pieces of vegetables and meat
Well-cooked, slightly mashed, moist legumes such as baked beans
Tofu

Please feel free to adjust this (and any other) recipe to your own taste and requirements. It won’t hurt a thing. Heck, it might make the dish even better! Keep in mind that chanterelle mushrooms may be tough to find, so it’s perfectly fine to use shiitake, oyster, enoki, or maitake mushrooms. These types of mushrooms appear to have a variety of health benefits for cancer patients. According to Dr. Andrew Weil, (health advisor, author, speaker, pioneer in integrative medicine) exotic varieties such as these may have anti-tumor, anti-cancer, and immune-enhancing properties. Chanterelle mushrooms are a rich source of vitamin D.

Chanterelle Mushrooms & Scrambled Eggs Recipe

Ingredients

3-4 farm fresh eggs
1/4 cup of whole milk
1/2 cup of fresh chanterelles (or other mushrooms)
1/4-1/2 stick of unsalted Plugra or sweet cream butter (ideally at room temperature)
Salt and pepper (to taste)

Directions

1. Whip eggs and milk in a bowl, add a pinch of salt (optional), and some fresh ground pepper.
2. Brush clean chanterelles with a mushroom brush or clean unused paintbrush. Tear mushrooms into strips and reserve in a separate bowl.
3. Heat sauté pan on medium heat.
4. Sprinkle mushroom strips into a pan so that they have room and are not crowded. Lightly sear. After 2-3 minutes, add a pat of butter and toss to coat. Let sear an additional 30 seconds. Remove mushrooms from pan and put in separate clean bowl. Warm the sauté pan again to hot and repeat process.
5. Once all mushrooms have been seared and sautéed with butter, place back in pan and season with salt and pepper to taste. Do not overdo the salt, as it will cause the mushrooms to leech water and become weepy, slimy, and not as tasty.
6. Remove mushrooms and cool pan. Return the pan to the stove on low-medium to low heat and add one tablespoon of butter.
7. Pour the eggs in the pan and begin to stir figure eights into the mixture. The eggs should cook slowly and will take about 10-12 minutes until cooked completely. Add your mushrooms back into the mixture, serve, and enjoy! Makes 2 servings.

The Local Palate
Food Culture of the South
2011

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