Name: Scrambled Eggs with Shiitake Mushrooms And Herbs
Ingredients: 5 tb Unsalted butter; divided; 1/2 c Chopped shallots; 1 lb Shiitake mushrooms; cleaned, stems; Discarded; caps coarsely chopped; 3/4 ts Dried thyme; 1/4 ts Dried rosemary; crushed; 1 tb Minced garlic; 2/3 c Chicken stock; Salt; Ground black pepper; 10 lg Eggs; 4 oz Regular or reduced-fat cream cheese; broken small chunks; 2 tb Chopped flat-leaf parsley; Fresh rosemary; thyme and; Parsley sprigs for optional garnish

Satan is the prince of this world, and since he not only is a liar himself but also "the father of lies" (John 8:44), it should not be surprising that the system he heads is characterized by lying... Our whole society is largely built on a network of fabrication, of manufactured “truth.” We shade truth, we cheat, we exaggerate, we misrepresent income tax deductions, we make promises we have no intention of keeping, we make up excuses, and betray confidences – all as a matter of normal, everyday living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	St. Louis	Post3	6	servings

INGREDIENTS

5	tb	Unsalted butter; divided
1/2	c	Chopped shallots
1	lb	Shiitake mushrooms; cleaned, stems
		Discarded; caps coarsely chopped
3/4	ts	Dried thyme
1/4	ts	Dried rosemary; crushed
1	tb	Minced garlic
2/3	c	Chicken stock
		Salt
		Ground black pepper
10	lg	Eggs
4	oz	Regular or reduced-fat cream cheese; broken small chunks
2	tb	Chopped flat-leaf parsley
		Fresh rosemary; thyme and
		Parsley sprigs for optional garnish

INSTRUCTIONS

Melt 2 tablespoons butter in large heavy skillet over medium-high heat.
When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring,
until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1
minute. Add stock; simmer until liquid evaporates, stirring often, about 5
minutes. Season to taste with salt and several grindings of pepper.
(Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave
at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese,
parsley and mushroom mixture. Season lightly with salt and pepper. Heat
remaining 3 tablespoons butter in large heavy skillet over medium heat.
When hot, add egg mixture and cook, stirring constantly, until eggs are
scrambled to soft consistency. Remove; arrange on warm serving platter.
Garnish with fresh rosemary, thyme and parsley. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Betty Rosbottom
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”