Morel Mushroom Scramble
Scrambled eggs with delicious butter-browned morel mushrooms.
- 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.