Chanterelle Scramble Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Chanterelle mushrooms,
2 ounce: Butter,
8 each: Eggs,
Freshly ground pepper,
Directions:
Thinly slice the chanterelles (pfifferlingen) 4-8 oz. or as many as found.
Melt the butter in a heavy saucepan on a low heat. Mix ub tge chanterelles
and cook them for 10 minutesm stirring occasionally.
While they are cooking, beat the eggs with the pepper. Stir them into the
mushrooms and keep stirring on a low heat until they are set to a creamy
creamy.
Chanterelle mushrooms go superbly with eggs to make a dish of creamy yellow
colours. Lightly boiled potatoes or wholewheat bread and butter are better
accompaniments than toast.
DUFF, Gail
The Countryside Yearbook,
A Cooks Calendar
Van Nostrand Reinhold Company, New York
1982 Submitted by John Hartman
Indianapolis, IN
Source from luhu.jp
Melt the butter in a heavy saucepan on a low heat. Mix ub tge chanterelles
and cook them for 10 minutesm stirring occasionally.
While they are cooking, beat the eggs with the pepper. Stir them into the
mushrooms and keep stirring on a low heat until they are set to a creamy
creamy.
Chanterelle mushrooms go superbly with eggs to make a dish of creamy yellow
colours. Lightly boiled potatoes or wholewheat bread and butter are better
accompaniments than toast.
DUFF, Gail
The Countryside Yearbook,
A Cooks Calendar
Van Nostrand Reinhold Company, New York
1982 Submitted by John Hartman
Indianapolis, IN
Source from luhu.jp