Friday, April 20, 2007



1 tbsp extra-virgin olive oil
2 tsp butter
3/4 lb wild mushrooms (such as shiitake), chopped into bite-size pieces
1/4 cup sliced green onions
1 tsp fresh thyme
5 egg whites
2 tbsp each chopped fresh herbs (such as chives, parsley, chervil)
Squeeze of lemon


Heat oven to 350°F. Heat oil on high in a 6-inch cast-iron skillet for 2 minutes. Add butter; when it foams, add mushrooms. Season with salt and pepper and sauté 5 minutes. Reduce heat to low and add onions and thyme; sauté 2 or 3 minutes. Stir in egg whites with a heatproof rubber spatula until eggs start to set. Transfer skillet to oven and bake 5 minutes, until golden. Sprinkle with remaining herbs and lemon juice. Cut into wedges and serve.

SELF, February 2006

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