Scrambled Eggs With Shiitake Mushrooms And Spinach Leaves

Scrambled eggs with shiitake mushrooms and spinach leaves gives easy, low cab, vegetarian eggs & veggie dish perfect for breakfast, brunch, lunch or dinner! This is great for school or office lunch box as well, especially if you love mushrooms and eggs and looking for easy vegetarian lunch box ideas. If you love including eggs for breakfast, snacks or other meals, do try this easy, simple and delicious eggs and mushroom dish!

We have added spinach leaves in this mushrooms and eggs recipe, but if you want a more quick and simple egg and spinach recipe, try this skillet scrambled eggs with spinach which is perfect for breakfast. If you like scrambled eggs for breakfast, also try this tofu scrambled eggs and instant pot scrambled eggs which are easy to make, delicious, quick and simple.

sauteed shiitake mushrooms with scrambled eggs and spinach leaves

In this recipe, we first sautee the mushrooms until they are cooked and then add eggs which are scrambled to your prefered texture. You can either hard scramble the eggs (until they are completely cooked and browned) or you may soft scramble the eggs based on your preference. Finally, we add spinach leaves, which only needs a few minutes of cooking.

If you prefer soft scrambled eggs, it's a good idea to add the spinach early itself before the eggs are done to avoid the eggs for over cooking. In this recipe, we have used shiitake mushrooms to make scrambled eggs with mushrooms. You ca read more information about shiitake mushrooms here. If you do not have shiitake mushrooms or if you prefer another variety of mushrooms, you may do that, just make sure to first saute the mushrooms until cooked (if you use another mushroom, cooking time may slightly vary).

shiitake mushroom substitutes:

If you do not have shiitake mushrooms, you may use another variety of mushrooms like sliced white button mushrooms, oyster mushrooms etc. You may also use portbello mushrooms (sliced) or baby bella mushrooms which are older and younger versions of white button mushrooms.

substitute for spinach leaves in this recipe:

You may use fresh or frozen regular spianch leaves or baby spinach leaves. If you don't want to use spianch, you may skip the spinach leaves or you may substitute spinach leaves with kale leaves, chopped collard greens, arugula leaves etc based on whichever you prefer. If you use another kind of leaves like collard greens, the cooking time will slightly change so if you use green leafy vegetables that take longer time to cook, it is a good idea to saute them separately in a different pan and add them to the scrambled eggs and mushrooms once they are done, so the eggs won't over cook.

more easy mushroom recipes:

• sauteed onions and mushrooms with shiitake mushrooms
• garlic butter mushrooms with white button mushrooms

So here is how you can easily make scrambled eggs with mushrooms and spinach leaves using shiitake mushrooms.

how to make scrambled eggs with mushrooms and spinach leaves?

To make scrambled eggs with mushrooms and spinach leaves, we use the following ingredients.

ingredients used for mushroom egg scramble

• shiitake mushrooms 5 oz (cleaned and sliced)
• eggs 3 large
• spinach leaves ¾ cup
• salt adjust to taste
• garlic powder 1 teaspoon
• soy sauce 1 tablespoon
• oil 2 tablespoons
• butter 1 tablespoon
• black pepper powder ¼ teasoon (optional, adjust to taste)

step by step instructions

Step 1 - Add the sliced shiitake mushrooms to a non stick pan or skillet and cook in medium heat for about 2 to 3 minutes until the water content is released and evaporated.

Step 2 - Add oil, salt, soy sauce and garlic, sautee the mushrooms for another 2 to 3 minutes until lightly cooked.

Step 3 - Reduce the heat to low and cook the mushrooms for another 4 to 5 minutes, stirring occasionally.

Step 4 - Once the mushrooms are almost done, add eggs (just crack the eggs and add to the pan) and let it cook for couple of minutes so they are lightly set.

Step 5 - Once the eggs are slightly set, mix the eggs using a spatula and let the mixture cook for another one to two minutes.

Step 6 - Then, scramble the eggs using a spatula and let it cook for another two more minutes until the scrambled eggs are cooked to your preference.

Step 7 - Add spinach leaves and butter also to the pan, cook for another couple of minutes until the leaves are wilted and also the mushrooms are lightly browned.

Step 8 - Serve hot with rice, noodles, pasta etc for lunch or dinner or simply enjoy as a filling, delicious snack or meal! This scrambled eggs with mushrooms and spinach also works great as a delicious filling for sandwiches, burritos, tacos etc!

Below you can get the recipe for msuhroom scrambled eggs with added spinach leaves in detail!