There are so many mushroom varieties. Be creative and mix them up in this recipe.
Serves 4

  • cup plus Two tablespoons extra-virgin olive oil, divided
    *cup chopped onions or scallions
    1 clove garlic, peeled and minced
    1 cup sliced cremini mushrooms
    1 teaspoon salt, divided
    ⁄ teaspoon pepper, divided
    1 cup sliced oyster mushrooms
    4 ( ⁄ -inch) slices halloumi cheese, roughly chopped
    8 large eggs, beaten
    ⁄ cup heavy cream or evaporated milk
    1 teaspoon fresh thyme leaves
    1 teaspoon chopped fresh tarragon
    4 strips crispy cooked bacon, crumbled and divided
    2 tablespoons chopped fresh chives

1 cup jarred or homemade salsa

  1. In a large skillet over medium heat, add/cup oil and heat for 30 seconds. Add onions and garlic
    and cook for 5 min or until onions softened. Add cremini mushrooms and season with ⁄
    teaspoon salt and ⁄ teaspoon pepper. Cook for 5 minutes or until the mushrooms are lightly
    browned. Add the oyster mushrooms and cook for 2 minutes. Stir in the halloumi and cook for 1
    more minute.
  2. In a medium bowl, whisk together eggs, cream or milk, thyme, tarragon, and the remaining salt and pepper. Add the eggs to the mushrooms and stir until the eggs are scrambled. Stir in bacon.
  3. Serve topped with chives and salsa. Drizzle with remaining oil and serve immediately.
    Mushrooms are a great immune system booster. Not only are they high in vitamin B and low in calories,
    but they also taste meaty and nutty and are a staple in vegetarian and Mediterranean kitchens.

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