(Note from Alex Tuller. Don’t eat wild mushrooms unless you know what you are doing, or someone else you trust does. We picked these with an expert. Eat the wrong mushroom, and you could die a miserable and painful death that would be not only agonizing, but particularly unflattering as well.)
We’ve been eating lots of wild mushrooms the past week. Mostly due to the great fortune of spending time with Leslie and her husband, the Mushroom Guru Bill. They are all different colors and shapes and flavors.
Eggs and mushrooms are a natural combination. So is cream and and so is crème fraiche, garlic, shallots, white wine and chicken (see last year’s Wild Mushroom and chicken recipe).
For an easy treat, sautee the mushrooms in butter and scramble in some eggs. Sprinkle a little parsley and salt and pepper and you have a wonderful meal. Accompany with fresh coffee or if it later in the day, a nice crisp white wine.
Sauteed wild mushrooms with cream and toast points. Sautee the sliced mushrooms with some butter, give them some salt and add cream, letting it reduce and thicken slightly. Serve in little bowl with toast points to dip into it.
The point of this whole thing is that the mushrooms don’t need much to accompany them because they are right out of the woods and you want to taste the mushroom, the other stuff is just there to compliment it.