Scrambled Eggs with Wild Puffball Mushrooms So Tasty

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Scrambled Eggs with Wild Puffball Mushrooms

"Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is outstanding in eggs, soups, and quiche. Be cautious in case you try to harvest wild puffball mushrooms; they may be unsuitable for young amanita mushrooms, which can be toxic or downright deadly. To pick out: When cut in half of, the fungus ought to be stable and natural eggshell white or mild yellow. There ought to be no outline of a small mushroom inner."

Ingredients :

1 tablespoon butter, or more to taste
4 eggs
1 cup diced puffball mushrooms
1/2 cup diced green onions

Instructions :

Prep : 10M	Cook : 2M	Ready in : 15M

Place a skillet over medium warmth and add butter.
Break eggs into a bowl, upload mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
Pour eggs into the new butter inside the skillet and scramble to create gentle, fluffy curds. Add closing green onions, salt, and pepper while scrambling to favored doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved inexperienced onions.

Notes :

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