Scrambled Eggs With Wild Mushrooms
- Ready In:
- 42mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 ounces mixed wild mushrooms
- 4 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- salt
- pepper
- 8 eggs
directions
- Clean the mushrooms.
- Melt 2 T butter in a frying pan over high heat; add the mushrooms and saute, stirring often, until they are tender and all the liquid they release has evaporated, 5-7 minutes.
- Stir in the parsley and chives and season with salt and pepper (the mushrooms can be cooked an hour or two ahead and left at room temperature).
- If necessary, warm the cooked mushrooms.
- To scramble the eggs, whisk them in a bowl with salt and pepper.
- Melt the remaining 2 T butter in a heavy saucepan over low heat.
- Add the eggs and cook, stirring constantly with a wooden spoon, until they begin to thicken; this should take at least 5 minutes.
- Continue stirring, lifting the pan from the heat as necessary so the eggs thicken smoothly and form quite small curds.
- In France, scrambled eggs are served soft, but you may prefer them almost set.
- When cooked to your taste, stir in the mushrooms.
- Taste, adjust the seasoning, and serve at once on warmed plates.
- Serve the eggs with crusty country bread or on a slice of toast.
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