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Chanterelle and Scrambled Eggs



½ cup fresh Chanterelles
(brushed clean and torn into strips)

3-4 farm-fresh eggs

¼ cup whole milk

¼-½ stick of unsalted Plugra or sweet cream butter
(ideally at room temperature)

Salt and pepper to taste


  1. Whip eggs and milk in a bowl, add a pinch of salt and some fresh ground pepper.
  2. Brush clean chanterelles with a mushroom brush or a clean and unused paintbrush (the kind artists use, not the kind for walls). Tear mushrooms into strips/pieces and reserve in a separate bowl.
  3. Heat sauté pan on medium to medium-high heat.
  4. Sprinkle mushroom strips into pan so that they have room and are not crowded, then lightly sear/toast to release moisture. After about 2-3 minutes, add a pat of butter and toss to coat. Let sear an additional 30 seconds. Remove mushrooms from pan and put in a separate clean bowl. Warm the sauté pan again to hot and repeat process (should take about 3-4 repetitions total to cook all the mushrooms).
  5. Once all mushrooms have been seared and sautéed with butter, place back in pan and season with salt and pepper to taste (don’t overdue the salt as it will cause the mushrooms to leech water and become weepy, slimy, and not as tasty as they might be).
  6. Remove mushrooms and cool pan. Do not clean the pan so as to keep the mushroom flavor. Return the pan to the stove on low to medium-low heat.
  7. Pour the eggs in the pan and begin to stir figure-eights into the mixture. The eggs should cook slowly and will take about 10‑12 minutes until cooked completely. Add your mushrooms back to the mixture, serve, and enjoy!
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