Pan Roasted Mushrooms with Scrambled Eggs

Pan Roasted Mushrooms with Scrambled Eggs

This recipe has been provided to AEB as is by the Mushroom Council.

Recipe Courtesy of What’s Gaby Cooking and the Mushroom Council

Yield: 4 servings

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.