Best 5 Gias Mushrooms And Egg Recipes
Gias mushrooms, also known as Volvariella volvacea or straw mushroom or paddy straw mushroom, are a type of edible mushroom highly valued in several Asian cuisines, including Vietnamese, Chinese, and Japanese. These mushrooms have a distinctive appearance, with a white, ball-shaped cap and a long, slender stem. They are known for their unique flavor and texture, often described as sweet, savory, and slightly crunchy. Gias mushrooms are a versatile ingredient that can be used in various dishes, including stir-fries, soups, salads, and omelets. This article will explore some of the best recipes for cooking gias mushrooms with eggs, providing a range of options to suit different tastes and preferences.
Let's cook with our recipes!
GIA'S MUSHROOMS AND EGG
This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.
Provided by Olia Hercules
Categories Georgia Dinner Breakfast Vegetarian Wheat/Gluten-Free
Yield Serves 2 as a sharing starter
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.
- Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5-10 minutes.
MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
- Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
ONION AND MUSHROOM SCRAMBLED EGGS
A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
Provided by boonu
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
- Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
- Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g
SAUTEED MUSHROOM SCRAMBLED EGGS
This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!
Provided by Mimi1989
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
- While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
- Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g
CREAMY MUSHROOMS AND EGGS
Make and share this Creamy Mushrooms and Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half.
- If you have smaller mushrooms, leave them whole or slice them in half.
- What you are looking for is bite-size pieces.
- Put a medium skillet over med-high heat and add the butter and oil.
- When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes.
- Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid.
- Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream.
- Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint.
- Arrange the brioche on salad plates and top with the mushrooms and then the eggs.
Nutrition Facts : Calories 326.6, Fat 21.2, SaturatedFat 10.7, Cholesterol 234.4, Sodium 251.2, Carbohydrate 22.5, Fiber 1.5, Sugar 2.4, Protein 13
Tips:
- To clean shiitake mushrooms, use a damp paper towel to wipe away any dirt or debris. Do not wash them under running water, as this can make them tough.
- If you can't find dried shiitake mushrooms, you can use fresh ones instead. Just be sure to soak them in hot water for 20 minutes before using.
- Use a variety of vegetables in your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
- If you want a vegetarian version of this dish, you can omit the eggs.
- Serve this dish over rice or noodles.
Conclusion:
This stir-fry is a quick and easy meal that is packed with flavor. It is a great way to use up leftover vegetables and rice or noodles. The combination of shiitake mushrooms, eggs, and vegetables is a delicious and healthy way to enjoy a meal. This dish is also a good source of protein, fiber, and vitamins.
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