← All recipes

🍳 Roasted Porcini Mushrooms with Tomato Scrambled Eggs

299 kcal · 30 min · 4 servings

Ingredients

• 150 g celery with greens (2 stalks)
• 50 g parsley root (1 piece)
• 1 onion
• 1 small garlic clove
• 1 sprig thyme (possibly more for garnish)
• 700 g porcini mushrooms
• 2 tomatoes
• 1 tsp yogurt butter
• salt
• pepper
• 4 eggs
• 4 tbsp mineral water (with carbonation)
• 2 tbsp olive oil
• 4 slices whole grain bread

Instructions

1. 1. Thoroughly wash the celery.
2. 2. Remove the tough strings from the celery stalk.
3. 3. Cut the celery flesh into small cubes.
4. 4. Finely chop a few tender green leaves from the celery stalk.
5. 5. Peel the parsley root.
6. 6. Wash the parsley root.
7. 7. Cut the parsley root into small cubes as well.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Cut the onion and garlic into small cubes.
11. 11. Wash the thyme sprigs.
12. 12. Shake the thyme dry.
13. 13. Strip the thyme leaves from the stems.
14. 14. Clean the porcini mushrooms carefully.
15. 15. Wipe the mushrooms with kitchen paper or a damp cloth if necessary.
16. 16. Slice the porcini mushrooms.
17. 17. Cut out the hard stem ends of the tomatoes in a wedge shape.
18. 18. Place the tomatoes in boiling water for 10 to 15 seconds.
19. 19. Lift the tomatoes out of the water immediately.
20. 20. Hold the tomatoes briefly under cold water to shock them.
21. 21. Peel the skin off the tomatoes.
22. 22. Quarter the peeled tomatoes.
23. 23. Remove the core of the tomatoes.
24. 24. Cut the tomato pieces crosswise into thin strips.
25. 25. Heat the butter in a non-stick pan.
26. 26. Sauté the tomato strips over medium heat for about 3 minutes.
27. 27. Season the tomatoes lightly with salt.
28. 28. Season the tomatoes lightly with pepper.
29. 29. Whisk the eggs with mineral water.
30. 30. Season the egg mixture with salt.
31. 31. Pour the egg mixture over the tomatoes in the pan.
32. 32. Sprinkle the chopped celery greens over the eggs.
33. 33. Let the egg mixture set over low heat for 4 to 5 minutes.
34. 34. Push the egg mixture together from the outside in with a spatula from time to time.
35. 35. Heat the oil in a second pan.
36. 36. Add the porcini slices to the hot pan.
37. 37. Add the diced celery to the pan.
38. 38. Add the diced parsley root to the pan.
39. 39. Add the onion cubes to the pan.
40. 40. Add the garlic cubes to the pan.
41. 41. Fry the vegetables and mushrooms vigorously for about 5 minutes over medium heat.
42. 42. Season the mushroom mixture with salt.
43. 43. Season the mushroom mixture with pepper.
44. 44. Season the mushroom mixture with thyme.
45. 45. Warm the serving plates.
46. 46. Plate the roasted mushrooms.
47. 47. Place the tomato scrambled eggs next to the mushrooms.
48. 48. Garnish the dish with fresh thyme if desired.
49. 49. Serve the dish immediately with bread.

Nutrition per serving

• kcal: 299
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 23 g