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 information
Yield
serves 1
Ingredients
Preparation
Step 1
Using a whisk or a fork, beat the eggs in a small bowl until frothy.
Step 2
Heat the butter in an 8-inch nonstick skillet over medium heat. Add the leeks and cook for 2 minutes, or until they start to soften. Add the mushrooms and sauté for another 2 or 3 minutes, or until the mushrooms are soft and the liquid has evaporated.
Step 3
Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently, until they are nearly set but still soft and creamy. Season with salt and pepper. Spoon onto a serving plate and serve immediately.
A Lesson on Leeks
Step 4
Since a lot of recipes call for just the white part of the leek, always look for leeks with the largest amount of white on them. Trim away the hairy root where it joins the white section of the leek and pull off the outer membranes. Also cut away the outer, dark green leaves. Underneath, the pale green or white interior is what you’ll want to use. To get rid of sand, slice or chop the leeks first. Soak the pieces in a large bowl of cold water, changing the water at least twice.
