Chanterelle Egg Scramble

Source: Vernalisa's Recipe Board

Tuesday, October 25, 2005
Adapted from "Pacific Northwest Palate"
Makes 2 servings

2 to 3 tablespoons butter
2 tablespoons chicken broth
1 clove garlic, minced
1/2 pound sliced chanterelle mushrooms (about 4 to 5 cups)
4 eggs, lightly beaten
2 tablespoons minced fresh parsley
Salt and pepper

Melt 2 tablespoons butter in a nonstick skillet. Add broth, garlic and mushrooms. Simmer uncovered over medium-high heat until mushrooms release their liquid and are tender. Continue to cook until remaining remaining liquid evaporates. Add another tablespoon of butter to the pan if the mushrooms have absorbed the initial quantity.