Ingredients Jump to Instructions ↓

  1. 8 ounces wild mushrooms -- assorted

  2. 2 tablespoons olive oil

  3. 8 eggs

  4. 2 tablespoons whipping cream

  5. 2 tablespoons chives -- freshly snipped

  6. 1 tablespoon rosemary -- freshly snipped

  7. 1 tablespoon thyme -- freshly snipped

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon pepper -- freshly ground

  10. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Preparation : Remove stems from shitake mushrooms, if using. Quarter large mushrooms Cook mushrooms in olive oil over medium-high heat 4 to 6 minutes until tender; season with pepper. Set aside and keep warm. In a large mixing bowl beat eggs. Whick in cream and fresh herbs. Season with salt and pepper. In a large skillet, melt butter over medium heat. Pour in egg mixture and cook over low heat, stirring occasionally. When eggs are still glossy but not wet, spoon onto a warm serving plate and top with the cooked mushrooms.


Send feedback