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 wild mushrooms (chanterelles, porcini, etc.)
8 eggs
1 onion
30 g butter
3 sprigs of parsley
salt and pepper to taste
Instructions
Clean the mushrooms and slice them.
Peel and finely chop the onion.
In a large skillet, melt butter and add the onion. Sauté for a few minutes, until it becomes translucent and lightly golden.
Add the sliced mushrooms and stir occasionally. After 3 to 4 minutes, they will start releasing liquid. Continue cooking until all the liquid has evaporated. When the mushrooms and onions are ready, reduce the heat. If the pan is too hot, remove it from the heat for a moment.
Whisk the eggs in a bowl. For a silkier texture, you can add a tablespoon of cream or milk.
Finely chop the parsley.
Pour the egg mixture over the mushrooms. Gently stir so that the eggs slowly set and the mushrooms remain evenly distributed.
Sprinkle with parsley, season with salt and pepper, and serve immediately with a slice of fresh bread.
My dad and I found some mushrooms while hiking.
