Ingredients
- •56.7 grams (¼ cup) dried Black Trumpet mushrooms or 113 grams (½ cup) fresh
- •8 eggs
- •30 ml (2 tablespoons) heavy cream
- •Salt, to taste
- •70.87 grams (5 tablespoons) butter, or as needed
- •Ground pepper, to taste
- •Chopped wild onion greens, for garnish (optional)
Preparation
If using dried mushrooms, rehydrate mushrooms in warm water or stock for 1 hour. Drain liquid (strain and reserve liquid for future soups or sauces, if desired), and chop. If using fresh mushrooms, split them open, brush off any dirt, and chop.
Place a frying pan over medium heat, and beat eggs together with cream and salt for at least 30 seconds.
Liberally coat the hot frying pan with 44-59 ml (3-4 tablespoons) of the butter.
Add the egg mixture, then sprinkle chopped trumpets and pepper over the egg. Stir often, scraping up any egg that sticks to the pan.
Just as the eggs are beginning to form a custard, remove from heat and let sit for a few minutes in order to let custard set. When it reaches your desired consistency, stir 15-30 ml (1-2 more tablespoons) of butter.
If desired, garnish with chopped wild onion greens. Enjoy!