Scrambled Eggs With Wild Mushrooms
(from saymyname’s recipe box)
Oeufs Brouilles aux Champignons Sauvages
Source: The Country Cooking of France' by Anne WillanServes 4 people
- 8 ounces mixed wild mushrooms
- 4 tablespoons butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 8 eggs
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.