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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
Equipment
Frying pan
Ingredients
1x
2x
3x
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
Instructions
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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