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Fresh Porcini Mushrooms with Scrambled Eggs

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Fresh Porcini Mushrooms with Scrambled Eggs

The perfect fresh porcini mushrooms with scrambled eggs recipe with a picture and simple step-by-step instructions.

  • 300 g Porcini mushrooms fresh, cleaned, sliced
  • 2 tablespoon Diced vegetable onions
  • 1 Pc. Garlic cloves chopped
  • 2 tablespoon Finely chopped leaf parsley
  • Extra virgin olive oil
  • Salt
  • Pepper from the grinder
  • 4 Pc. Free range eggs
  • Butaris
  1. Quickly fry the stone mushrooms in olive oil. Fold in the onion, garlic and parsley and cook briefly. Season with salt and pepper. Beat the eggs and whisk well. Season with salt. Melt Butaris in a pan. Add eggs. Remove the pan from the heat. Two Fold in the fried porcini mushrooms and let the eggs set until juicy while stirring.
  1. Arrange the scrambled eggs on the plate. Put on the stone mushrooms. The “South Tyrolean Vesperbrot” goes well with it. It is in the cookbook. A delicious wine or a beer and you have a wonderful snack.
Dinner
European
fresh porcini mushrooms with scrambled eggs

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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