Old Timber Outdoors
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Chanterelle mushrooms

Chanterelles and Scrambled Eggs on Toast

Chanterelles cooked dry until their water is gone, then in butter with shallot, folded into scrambled eggs on toast.

Serves
4
Hands-on
25 min
Total
30 min
Skill
Some experience

Stove and oven or Campfire and cast iron · Breakfast

Ingredients

  • 8 ozChanterelle mushrooms, brushed clean, large ones torn
  • 3 tbspButter, divided
  • 1Shallot, minced
  • 8Eggs
  • 2 tbspMilk
  • 4 thick slicesRustic bread, toasted
  • 1 tspSalt, kosher, divided
  • ¼ tspBlack pepper, ground
  • 1 tbsp chopped chives

You'll need

Stovetop; cast iron skillet, campfire with grate or coals if you have one.

Contains

Dairy, Gluten, Egg.

Method

  1. Put the chanterelles in a dry skillet over medium heat. Cook, stirring, until they release their water and it cooks away, 8 to 10 minutes.
  2. Add 2 tbsp of the butter and the shallot and cook until the mushrooms are golden and cooked through, 3 to 4 minutes more. Season with ¼ tsp of the salt and move them to a plate.
  3. Beat the eggs with the milk, the remaining ¾ tsp salt and the pepper until no streaks of white remain.
  4. Lower the heat to medium-low and melt the remaining butter in the same skillet. Pour in the eggs and stir slowly with a spatula, pushing them from the edges into soft curds, until they are set and firm, with no liquid egg left, 3 to 5 minutes. Fold in the mushrooms off the heat.
  5. Spoon onto the toasted bread and top with the chives. Serve right away.

When it's done: No safe time or temperature is established

Wild mushrooms should never be eaten raw; cook them through. The first time you eat a species, set a few aside in the refrigerator in case of a reaction (Missouri Department of Conservation).

If it goes wrong

Rubbery chanterelles
They were crowded and steamed. Cook them in a wide pan, in batches if needed.
Watery eggs
The mushrooms still held liquid. Cook them dry before the butter goes in.
Dry, tight eggs
The heat was too high. Keep it at medium-low and take the pan off as soon as no liquid egg is left.
Gritty
Brush the mushrooms clean and tear open the large ones to check for dirt.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours and reheat to 165°F.