Ingredients

4 eggs
1 salt,To Taste
1 pepper,To Taste
100 g butter (1/3 cup plus 2 tbsp)
1 mushrooms
500 g king boletes (or chanterelles) (a generous lb)
1/2 onion,very finely diced
50 g butter (not quite 1/4 cup)
1 salt,To Taste
1 pepper,To

Cooking Instructions

Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the
mushrooms, and briefly saute. Add the chopped parsley.
Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad.

Serves 4.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)