Mushroom and Leek Scramble

Name: Mushroom and Leek Scramble
Yield: serves 1
Ingredients: 3 extra-large eggs; 3 tablespoons unsalted butter; 2 small leeks (white and pale green parts), trimmed (see below), cut into 1/2-inch pieces, and washed very well (about 1 cup); 4 ounces wild mushrooms, such as morels or chanterelles, cleaned; Kosher salt and freshly ground black pepper to taste

December 14, 2011

In the spring we go to the farmers’ market for morels and in the fall for chanterelles. Either mushroom is wonderful in this dish, as are cremini, oysters, hen o’ the woods, trumpets, porcini, and portobellos. One cautionary note: Know your mushrooms, and never eat any that you pick yourself unless you are absolutely certain they’re edible. See Alice in Wonderland for the effects of eating the wrong mushrooms or speak to someone at your local emergency room for details.

Recipe notes

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