Saint George’s Mushrooms with Scrambled Egg and Wild Garlic

Name: Saint George’s Mushrooms with Scrambled Egg and Wild Garlic
Yield: Serves 4
Cuisine: Italian
Ingredients: 400 g St George’s mushrooms, cleaned weight; 55 g butter; salt and pepper to taste; 12 eggs, beaten; 55 g Parmesan, freshly grated; 2 tbsp coarsely chopped wild garlic; salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The 23rd April, St George’s Day in Britain, marks the start of the mushroom season, and this is when this dirty white mushroom usually appears. It is deliciously delicate in flavour. Wild garlic appears in the same season (but if you can’t get hold of it, use another soft herb generously).

Ingredients

400 g St George’s mushrooms, cleaned weight
55 g butter
12

Europe
Italy
Main course
Vegetarian
Mediterranean
April
Gluten-free

Method

If the mushrooms are large, then cut in two. Sauté them in half the butter until they start to brown at the edges. Season to taste, then set them aside, keeping them warm.

In a non-stick pan, melt the remaining butter and when hot add the beaten eggs mixed with the Parmesan. Stir with a wooden spoon to slightly solidify the mixture, but keep it soft.

Mix the wild garlic with the