Mushroom Scramble

For this spur-of-the-moment, dark-hued scramble, thinly slice or dice one shallot and add this to a pat of butter melting in a skillet over medium-low heat. Let the shallot soften for about 3-5 minutes, stirring occasionally, then add anywhere from three to five smallish crimini mushrooms, roughly diced. If the pan is dry, add a bit more butter. Salt and pepper the mushrooms and let them soften and brown for about 5 minutes, then add a healthy splash of sherry. While the liquid reduces (stir once or twice as needed), whisk two eggs in a  bowl with a dash of Worcestershire sauce. Once the shallots and mushrooms have absorbed the sherry butter and have caramelized a bit, spread them out in the pan and pour the eggs over everything. As the eggs start to set, grate a salty/nutty hard cheese like Parmesan (or I can recommend Parrano) to taste over the forming omelet.  Now you can let it set fully and then fold it over into an actual omelet or break it up with your spatula until it becomes the titular scramble. Serving the mushroom scramble with one or two warmed corn tortillas optional.