Easy meal today...
3/8 cup unsalted butter
1/2 large red onion fine dice
1 tsp. salt
1# of Chanterelle mushrooms
2 cloves garlic fine dice
4 drops Worcestershire sauce
Black pepper to taste
6-7 large eggs scrambled
Heat butter over med. heat and sautee onion 5-7 minutes with 1 tsp. salt. Add torn chanterelle mushrooms and sautee until water renders from mushrooms and evaporates. Brown just slightly. Add garlic and cook another minute or so. Add black pepper to taste, and the 4 drops of Worcestershire sauce, stir in. Add scrambled eggs and begin cooking. Flip mushroom egg mixture after a minute or two. after another minute or two, turn off heat and let rest for 4-5 minutes to let the egg cook through. serve hot. A little cream optional.
3/8 cup unsalted butter
1/2 large red onion fine dice
1 tsp. salt
1# of Chanterelle mushrooms
2 cloves garlic fine dice
4 drops Worcestershire sauce
Black pepper to taste
6-7 large eggs scrambled
Heat butter over med. heat and sautee onion 5-7 minutes with 1 tsp. salt. Add torn chanterelle mushrooms and sautee until water renders from mushrooms and evaporates. Brown just slightly. Add garlic and cook another minute or so. Add black pepper to taste, and the 4 drops of Worcestershire sauce, stir in. Add scrambled eggs and begin cooking. Flip mushroom egg mixture after a minute or two. after another minute or two, turn off heat and let rest for 4-5 minutes to let the egg cook through. serve hot. A little cream optional.
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