Inspired by a trip to the farmer’s market earlier in the day, I put together a quick meal to showcase the beautiful chanterelle mushrooms I found. And by quick, I mean ten minutes or less. This was the perfect starving student supper. I’ll call it the “Shroom Scramble” because I like the alliteration.
– 1 cup of mushrooms (I used crimini and chanterelle, but you choose!)
– 7 cherry tomatoes (I cut the larger ones in half and left the small ones whole)
– 2 eggs
– salt and pepper to taste
– 1 tbsp olive oil
Cook together the mushrooms and tomatoes.
Mix up your eggs.
Add the eggs to the pan.
Heat up the oil in a frying pan (preferably non-stick) over medium heat. Once it is hot add the mushrooms and let them brown. Don’t add the salt right away. All it does is draw out the moisture so they steam, rather than developing a rich, golden color. Add your tomatoes to let them warm through, at this point you can also season with salt and pepper. In a separate bowl whisk together your eggs with more s and p to taste. Pour the egg mixture into the pan. I was actually planning on making an omlette however the eggs stuck to my stainless steel pan and I had to improvise. That is why the non-stick pan would come in handy. Depending on which route you choose to take, either scramble it up or leave it whole and fold it over to make an omlette. I served mine with a simple green salad drizzled with aged balsamic. 10 minutes…see for yourself!