Chanterelle mushrooms are flavorful and added in scrambled eggs, they turn an ordinary meal into a gourmet dish.
Advantages of this recipe are numerous: Tasteful,little calorific, healthy, balanced, easy and very quick to cook. Convinced?
Ingredients (4 servings)
- 240 Gr Chanterelle mushrooms
- 8 Eggs
- 240 Ml Semi skimmed milk
- 20 Ml Olive oil
- 4 Large piches grated nutmeg
- Salt and pepper as taste
Directions
- Cut gritty parts of mushrooms feet
- Brush mushrooms or wash them with water and a bit vinegar but remove them from water very quickly and immediately dry them on a cloth or on a kitchen paper (it would be a pity to lost their flavor in the water!)
- Cut heads and place them in a bowl
- Preheat 20 Ml olive oil in a fry pan and add mushrooms feet
- Cook over low heat for 15 minutes. Stir
- Break eggs in a bowl and add 240 ml milk, nutmeg and salt and pepper as taste
- Beat strongly until smoothy and airy
- Add mushrooms heads in the fry pan and salt as taste and cook for 3 minutes
- Deglaze with a bit water (about 80 Ml) and cook for 2 minutes
- Increase heat and add eggs mixture
- Keep on stirring and cook over high heat for 1 minute for a runny result