Shared by Naama Tamir
Shared by Naama Tamir
Mushroom, Onion, and Potato Scramble
Yield: 6 servingsTime: 45 minutes
Mushroom, Onion, and Potato Scramble
Yield: 6 servingsTime: 45 minutesFamily Journey
GermanyWarsaw, PolandHaifa
Tel AvivRehovot, IsraelNew York City
After foraging for mushrooms, Naama Tamir’s father would whip together this scramble for the family, tossing in a medley of whatever mushrooms they found: large, meaty ones with a foamy bottom called oranit, as well as smaller, silky brown and blue mushrooms similar to the texture of enoki. If there were mushrooms leftover, they would pickle them and keep them in the fridge. Since these varieties of mushrooms are not found in the States, we recommend using a variety of oyster, shitake, and maitake, or whatever is readily available in your grocery store.
Read more about Naama Tamir’s family in “The Family With a Passionate Pickling Program” and try her recipes for a bloody Miriam cocktail, and pickled mushroom martini.
Ingredients
- 1 lb. new potatoes
- 6 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 ½ tablespoons kosher salt
- 1 lb. mixed mushrooms, stems removed and thinly sliced
- 8 eggs
- Freshly ground black pepper
- Sour cream, for serving
Preparation
Step 1
Bring a pot of salted water to a boil. Add the potatoes and cook until they become soft — a fork should slide through easily, about 15 minutes (depending on the size). Drain the potatoes. Set aside and let them cool.
Step 2
Add the butter to a large saute pan set over medium heat. Let the butter melt, then add the thinly sliced onions and ½ tablespoon of the salt. Saute the onions, around 7 minutes, until beginning to brown and caramelize.
Step 3
Add the mushrooms and potatoes and another ½ tablespoon of salt, letting them cook, stirring occasionally, for about 15-20 minutes, until the mushrooms caramelize and the potatoes begin to crisp.
Step 4
In a large bowl, whisk the eggs together, and season with the remaining salt and some freshly ground black pepper. Lower the heat and add the eggs to the pan, stirring gently with a spatula to incorporate all the ingredients together. Cook until lightly set, around 4 minutes. Remove from the heat.
Step 5
Season with more salt if needed and with freshly ground black pepper. Divide and plate. Serve hot, with a dollop of sour cream.
