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Scrambled eggs with miso and mushrooms

Recette Danival - Brouillades aux oeufs, champignons & miso bio
Mathilda Motte - blog "cuisine en bandoulière"
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Ingredients :

  • 8 extra fresh organic eggs
  • 1 tablespoon of DANIVAL rice miso (25g)
  • 2 tablespoons of organic non-dairy milk (3cl)
  • Organic olive oil
  • organic chives
  • For the sauce: 5 organic Paris mushrooms (60g)
  • 10 cl of organic soy cream
  • 10cl of organic non-dairy milk
  • 15g of DANIVAL barley miso (1 small tablespoon).
Recipe number of people
Recipe number of people
45 mn
Recipe number of people
5 mn
Time saving by Danival
Recipe number of people
0 mn

Preparation :

  • 1.To prepare the sauce: wash the mushrooms and cut them into strips. In a pan, pour a little olive oil and fry the mushrooms for 5 minutes.
  • 2. Add the non-dairy milk and the cream and simmer on low heat for about 15 minutes.
  • 3. Turn off the heat and add the DANIVAL barley miso. Blend with a food processor or into a blender. Put mushrooms & miso sauce aside.
  • 4. Chop the chives.
  • 5. To prepare the scrambled eggs: dilute DANIVAL rice miso in the non-dairy milk. In a small pan, break eggs and add milk & miso mixture. Add a drizzle of olive oil and lightly beat all the ingredients with a fork.
  • 6. Bake in a water bath or in a fried pan ( very low heat) and stir with a spoon. Stop cooking when the eggs begin to be harder but still smooth.
  • Sprinkle with chives and serve immediately, with miso sauce & mushrooms.
Chef’s tips :
  • You may spice this recipe with a pinch of Espelette pepper, by sprinkling it on scrambled eggs just before serving.