1 person serving
1/2 pound mushrooms, sliced
1/4 tsp. Garlic
1 1/2 tsp. Soy Sauce
1 Tbs. Butter
Add mushrooms to a dry (no butter or water) heated large skillet.
Sauté mushrooms over medium low heat.
When mushrooms are cooked ½ way done,
drain any remaining liquid then add butter and garlic Cook until most of the liquid evaporates.
2 Tablespoons Water
1 teaspoon butter
4 tablespoons cream cheese cubed
||Cook mushrooms and set aside. Keep mushrooms WARM.
||Fork whip eggs.
||Incorporate and whip into eggs 1 Tablespoon of water per egg.
||Heat 10” Teflon pan on very low, and add 1 teaspoon of butter.
||Add egg mixture to pan & cook very slowly on very low heat.
||Gently move egg with spatula, similar to an omelet, but only move egg enough to let liquid flow to the bottom of pan. Do not turn over. Do not let bottom overcook.
||When egg is cooked ¾ of the way through add sautéed mushrooms and cubed cream cheese. (May add more or less cream cheese.)
||Gently roll one edge of egg towards middle of pan, and then gently roll again to meet the opposite edge of egg.
||At this point, turn off heat and remove pan.
||Plate egg, as it will continue to internally cook for a while.