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Someone holding two morel mushrooms in their hand.

Morel Mushroom Scramble

John Motoviloff
Scrambled eggs with delicious butter-browned morel mushrooms.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Main Course
Cuisine American
Servings 4 people


  • Frying pan


  • 4 tbsp butter
  • 1/2 lb morel mushrooms cut in half lengthwise (you can substitute oyster or sulfur shelf)
  • salt to taste
  • pepper to taste
  • 6 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.
Keyword Foraging, Morel Mushrooms, Mushrooms, Oyster Mushrooms, Sulfur Shelf Mushrooms
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