Yield: 4 Servings
|8 ounces||Chanterelle mushrooms|
|\N \N||DUFF, Gail|
|\N \N||The Countryside Yearbook,|
|\N \N||A Cook's Calendar|
|\N \N||Van Nostrand Reinhold Company, New York|
|\N \N||1982 Submitted by John Hartman|
|1 x||Freshly ground pepper|
Thinly slice the chanterelles (pfifferlingen) 4-8 oz. or as many as found.
Melt the butter in a heavy saucepan on a low heat. Mix ub tge chanterelles and cook them for 10 minutesm stirring occasionally.
While they are cooking, beat the eggs with the pepper. Stir them into the mushrooms and keep stirring on a low heat until they are set to a creamy creamy.
Chanterelle mushrooms go superbly with eggs to make a dish of creamy yellow colours. Lightly boiled potatoes or wholewheat bread and butter are better accompaniments than toast.