By John Motoviloff, featured in his cookbook, Wild Rice Goose and other Dishes of the Upper Midwest
Scrambled eggs that have absorbed the juices of sautéed morel mushrooms are a real treat. If you don't have your own laying hens, track down fresh local eggs. Their deep color and flavor do the mushrooms justice.
- 4 tbsp butter
- 1/4 lb or more morel mushrooms, cut in half lengthwise (you can substitute oyster or sulfur shelf)
- Salt and pepper to taste
- 6 farm fresh eggs, well beaten, with a dollop of cream or whole milk added
Soak morels in cold salt water and then drain well. Melt butter in large skillet and sauté mushrooms for five minutes. Salt and pepper to taste. Add eggs and cook lightly, turning often, until set but still soft. Serve with fresh fruit and toast for a hearty breakfast or light dinner.