Here is a lovely brunch idea!! I created this last weekend from wild-foraged "chicken mushrooms" & oyster mushrooms which my good friend Sandy found & gifted me, and they were phenomenal!!!!! Of course, be sure when wild-foraging anything, especially mushrooms, that they are correctly identified or from a reputable forager/gatherer!!!!!! I cannot stress this enough.
Here is a run-down & visual:
Amounts are flexible, but I basically chopped a pan full of mushrooms & sautéed them in a bit of extra-virgin olive oil, garlic, & dehydrated onion powder for a good 20 minutes. Be sure they are well-cooked but not overdone, juicy & tender!
Then add wild spinach, or if you don't have any wild greens use spinach, baby spinach, kale, collards, chard etc! The sky is the limit with breakfast scrambles. This recipe is merely a guideline, especially of how to use a few wild edible plants. Add any herbs, spices, salts & peppers you would like!!!!! I love using fresh thyme and/or basil when I have it on hand, cayenne, pink Himalayan salt, & often a pinch of curry, garlic and/or onion powder for extra flavor!
After everything is softened & seems deliciously done, add a few beaten eggs (I usually just beat by themselves, not adding milk, cream of water). I only used 6 here, but could have done more! As long as there are enough eggs to reasonably bind the rest together....
"Stir-fry"/scramble over medium heat until done!!!!! We added great gobs of cheese & ate it right up, forgetting to photograph the last step, but it was *already* delicious without it!!!!
Enjoy!!!! Play with the recipe & tweak to your personal fave tastes. Enjoy the rest of your weekend!!!
Love, Christine Elizabeth xo
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