Chanterelle Scrambled Eggs
We love a good chanterelle scramble. Here's one approach from a member of the Wisconsin Mycological Society (WMS).
by Tula Erskine (WMS member)
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Cantharellus californicus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 9401199)
Method
Melt butter in a large frying pan.
Add chanterelles and sauté for 2-3 minutes.
Cover and simmer for about 10 minutes (more or less, use judgment).
In the meantime, mix milk with flour.
Add the milk and flour to the beaten eggs and seasonings.
Mix well and pour over the sautéed chanterelles.
Stir till not runny (about 5 minutes)
Serve over toast or bagels.
Recipe contributed:
December
1992
The original recipe is still available in the Winter 1992 issue (PDF) of the Newsletter of the Wisconsin Mycological Society. We reproduced this slightly shorter version in October 1993 for FFSC members.
Objective:
Main course
Total Time:
About 30 minutes
Yield:
About 4 servings
Suggested Mushrooms:
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
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Ingredients
2 -3 cups Chanterelles, cleaned and cut into 1/ 4" strips
1/2 tsp. sea salt
4 Tbsp. butter or shortening
Pepper
1/2 Cup milk
Chives, finely cut
1 tsp. flour
Parsley, finely cut
6 eggs, well beaten
Bread or bagels