Stéphane Reynaud

Châtaignes et Champignons

Chestnuts and Mushrooms

banner
Preparation info
    • Difficulty

      Medium

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 12
  • Mushrooms 300 g
  • Preserved chestnuts, au naturel 100

Method

  1. Slice the shallots and the mushrooms into thin slivers, crush the chestnuts roughly and chop the garlic with the parsley.
  2. Break the eggs, whisk them until pale and frothy, and season.
  3. Melt the butter in a nonstick frying pan with a dash of oil, then sauté all of the ingredients except for the eggs, adding the chestnuts last.
  4. Add the eggs and