Wild Mushroom scrambled eggs


My husband David grew up on a farm in Manitoba. He always had access to free range eggs. I grew up in Alberta on a small acreage, and though we sometimes had eggs from the neighbor, my mom would often buy store eggs, usually choosing the free range option.

It's really interesting to me how much the taste, colour and nutrition varies depending on this 1 main difference. Since we don't have chickens, we've been able to connect with a local farmer with free range chickens and choose to support them. Since we buy direct, it's actually around the same price as regular eggs at the store.

The same difference occurs with wild mushrooms compared to commercially grown ones, which is that they taste so much better than commercially grown mushrooms and are proven to be more nutritious. Of course, quite a few wild mushrooms actually can't be grown commercially because they require certain plant relationships where they exchange water and nutrients with plants in exchange for sugars.

This nutritional breakfast will give you great start to your day!



Wild Mushroom scrambled eggs

By Caitlin Beer

Serves 3-4

Click image to view product


INGREDIENTS

• 7 grams dried Wildland Foods lobster mushrooms (or morels, pidpenky, chanterelles)

• 1/2 cup hot water

• 2 cloves garlic

• 1 Tablespoon butter or oil

• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• dash of pepper

• 4 eggs

• 2 T cream

•1/2 teaspoon dried nettle (optional)

•1-2 T fresh parsley chopped


DIRECTIONS


First combine and let sit 15 minutes

• 7 grams lobster mushrooms

• 1/2 cup hot water


Saute:

• 2 cloves garlic

• 1 T butter


》Strain mushrooms, saving broth and add mushrooms and sauté 5 min

minutes, periodically adding a tablespoon

of the soaking liquid to the mushrooms as Click image above to view product

they sauté, this helps keep them plump.

You probably will have some leftover which you can save to add to soup or sauces.


》Whisk following ingredients together before adding to pan:


• 1/2 teaspoon lemon juice

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon Salt

• 4 eggs

• 2 T cream

• the rest of soaking liquid from mushrooms, probably 3-4

•1/2 teaspoon dried nettle

•1-2 T fresh parsley chopped


》Cook until egg is no longer runny, but not too hard. I prefer mine softer.


》Add:

• 1/4 cup Golden Prairie cheese (sub feta or parmesan)

• Handful of halved cherry tomatoes


Alternative additions:

• cooked fern fiddleheads

• steamed broccoli

• diced bell peppers

• tater tots or diced leftover baked potatoes

• spinach, chickweed, kale, water cress, young curly dock, young dandelion greens

• tofu or beans

• bacon


Enjoy!





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