By The last day of February and tomorrow it is March and I am treating this as a significant threshold even though technically nothing changes at midnight. I have been cleaning out my pantry this weekend and I have found: four different kinds of vinegar, two cans of chickpeas that are not the same vintage as the ones I found in July, a jar of preserved lemons I made last fall and forgot about completely, and a bag of dried porcini mushrooms that I bought for a specific recipe I have not yet made.
I made the porcini mushroom pasta tonight, finally. You rehydrate the dried mushrooms in warm water, which creates a deeply flavored soaking liquid that becomes the base of the sauce. Sauteed shallots and garlic in butter, added the rehydrated mushrooms and a splash of white wine and then the soaking liquid strained through a cloth to remove any grit, finished with cream and parmesan and fresh thyme. Over pappardelle. The preserved lemons I sliced thin and added at the end as a brightness element that cut through all the richness. It worked in a way I had not expected and I made notes immediately.
DeAnna texted me tonight to say she got her medical assistant certification. I called her immediately and we were both talking too fast and I told her I was taking her out to dinner to celebrate and she said choose somewhere with a menu I have not seen yet. I said I know exactly the place. We are going to the Thai restaurant in Montgomery that DeAnna's coworker recommended and I have been meaning to try for six months. Another new thing. Another evening extending the table.
That porcini pasta reminded me that the best meals often come from finally using the ingredient you’ve been saving. The same logic applies the next morning: earthy mushrooms, good melting cheese, eggs cooked low and slow. This Shiitake and Manchego Scramble is the kind of recipe that rewards a well-stocked kitchen and a little patience—the sort of thing I make when I want the day to feel intentional from the very first meal, especially when there’s something worth celebrating still lingering in the air.
Shiitake and Manchego Scramble
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min | Servings: 2
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1/4 teaspoon fresh thyme leaves (or a pinch of dried)
- 1 oz Manchego cheese, finely grated (about 1/4 cup)
- 1 teaspoon fresh flat-leaf parsley, chopped, for serving
Instructions
- Whisk the eggs. In a small bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Set aside.
- Saute the mushrooms. Heat olive oil in a 10-inch nonstick skillet over medium-high heat. Add the shiitake mushrooms in a single layer and cook undisturbed for 2 minutes until they begin to brown. Stir and cook 1 to 2 minutes more. Reduce heat to medium, add the shallot and garlic, and cook, stirring, for 1 minute until softened and fragrant. Add the thyme and stir to combine.
- Scramble the eggs. Push the mushroom mixture to one side of the pan and add the butter to the cleared space. Once melted, pour in the egg mixture. Using a silicone spatula, gently fold the eggs from the edges toward the center in slow, sweeping motions, incorporating the mushrooms as you go. Cook over medium-low heat, folding every few seconds, until the eggs are just set but still look slightly underdone—they will finish cooking off the heat.
- Add the cheese. Remove the pan from heat. Sprinkle the grated Manchego over the eggs and fold gently once or twice to distribute. The residual heat will melt the cheese.
- Serve immediately. Divide between two plates, garnish with fresh parsley, and serve with crusty bread or toast if desired.
Nutrition (per serving)
Calories: 290 | Protein: 18g | Fat: 21g | Carbs: 6g | Fiber: 1g | Sodium: 480mg