Scrambled Eggs with Mushrooms
Mushroom hunting is one of the most popular hobbies in Slovenia. A little drop in temperature and a bit of water at the end of the summer are a sure sign that you will soon see foragers carrying around baskets full of mushrooms in Slovenian forests. Most commonly picked and easily recognized mushrooms are chanterelles, porcini and parasol mushrooms. Mushroom hunters usually take only the closest family members (wives, children, grandchildren) with them to go mushroom picking to keep their favorite locations secret.
I fondly remember all the times when I went mushroom picking with my grandparents. When we were successful, we would often have scrambled eggs with mushrooms or fried parasol mushrooms as a reward.
Recipe
Ingredients:
400 g mixed mushrooms (chanterelles, porcini, etc)
4 eggs
1 small onion
50 g butter
2 tsp corn starch
3 sprigs parsley
salt, pepper to taste
Instructions:
Clean the mushrooms and slice them.
Peel and finely chop the onion.
Melt 10 g of butter in a large skillet and add the onions. Add the onions and sautée for a few minutes minutes, until the onions soften and take on a pale golden color.
Add sliced mushrooms and stir occasionally. They will start to release liquid after 3 to 4 minutes. Continue cooking until all the liquid has evaporated.
While the mushrooms are cooking, prepare the eggs.
In a cup, whisk together starch with one tablespoon of water until no lumps remain. Cut the remaining butter into small cubes.
Add the butter cubes to the starch mixture. Add eggs and salt, and whisk until the eggs are frothy and homogenous.
Finely chop the parsley.
Add the egg mixture to the mushroom mixture, stir, and cook until the eggs are slightly less cooked than you would like them to be, about one minute. They will finish cooking with residual pan heat.
Sprinkle with parsley and pepper, and serve immediately with a slice of fresh bread.
My dad and I found some mushrooms while hiking.
