Scrambled Chanterelles is a modern British recipe for a breakfast dish of chanterelles that fried in butter and finished with scrambled eggs and served on toast. The full recipe is presented here and I hope you enjoy this classic British version of: Scrambled Chanterelles.
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Chanterelles or trumpet chanterelles are ideal for this recipe, where the delicate flavour of the mushrooms complement the richness of the eggs in this classic breakfast dish.
Ingredients:
80g unsalted butter
2 tbsp olive oil
1 garlic clove, cut into 3 pieces
350g trumpet chanterelles
8 eggs
salt and freshly-ground black pepper, to taste
4 tbsp double cream
4 tbsp Parmesan cheese, grated
4–8 slices of toast
Method:
Combine half the butter in a pan with the oil and the garlic. Set over medium heat and when foaming add the trumpet chanterelles and fry for 3 minutes, stirring frequently. Take off the heat then remove and discard the garlic.
Melt the remaining butter in another pan. Beat the eggs in a bowl, season with salt then add to the melted butter. Cook over gentle heat for 2 minutes, turning the eggs often.
Add the cream and the mushrooms and continue to cook gently for 1–2 minutes.
Sprinkle over the grated Parmesan and season with plenty of freshly-ground black pepper.
Pile the egg and mushroom mixture onto the slices of hot toast. Serve immediately.
