Saint George’s mushrooms with scrambled egg and wild garlic

Saint George’s mushrooms with scrambled egg and wild garlic

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The 23rd April, St George’s Day in Britain, marks the start of the mushroom season, and this is when this dirty white mushroom usually appears. It is deliciously delicate in flavour. Wild garlic appears in the same season (but if you can’t get hold of it, use another soft herb generously).

Ingredients

Quantity Ingredient
400g st george’s mushrooms, cleaned weight
55g butter
12 eggs, beaten
55g parmesan, freshly grated
2 tablespoons wild garlic, coarsely chopped
salt, to taste
pepper, to taste

Method

  1. If the mushrooms are large, then cut in two. Sauté them in half the butter until they start to brown at the edges. Season to taste, then set them aside, keeping them warm.
  2. In a non-stick pan, melt the remaining butter and when hot add the beaten eggs mixed with the Parmesan. Stir with a wooden spoon to slightly solidify the mixture, but keep it soft.
  3. Mix the wild garlic with the warm mushrooms, and arrange on a plate.
  4. Pour the scrambled eggs on the other side of the plate. Eat with a slice of good Italian toasted bread.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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