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Chanterelle scrambled eggs in a white bowl.
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5 from 1 vote

Chanterelle Mushroom Recipe

Soft scrambled eggs with chanterelle mushrooms and sauteed onion.
Course Breakfast
Cuisine international
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 295kcal
Author Aleksandra

Ingredients

  • 2 tablespoons butter
  • 1 shallot
  • 5 oz (140g) chanterelle mushrooms
  • 4 large eggs
  • 1 tablespoon heavy cream or milk
  • salt and pepper

Instructions

  • Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
  • In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
  • Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
  • Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
  • Enjoy!

Notes

  • This is a very simple recipe BUT there are a couple of things you need to pay attention to:
    • onions should be completely soft (that's why I like to use shallots which are softer and quicker to cook)
    • chanterelles should be soft but still a little crunchy, and not mushy and overcooked!
    • if you want to get SOFT scrambled eggs the way to go is to cook them low and slow - cook them slowly over low heat, stirring CONSTANTLY until the eggs are set.
  • Calories = 1 serving (1/2 of the recipe). This is only an estimate!

Nutrition

Calories: 295kcal