A Snow Day Breakfast

chanterelle mushroom

This morning I had a late start to my day because the power was out at work, and I didn't have anywhere to go. I decided to get some laundry done, and make myself a good hearty scrambled egg breakfast burrito... like I do almost every morning. This morning's burrito was very special because of the ingredients.

When I saw my folks this past Sunday, my dad had just returned from his annual elk hunting trip where he also did some mushroom picking. He came home with a whole bunch of chanterelle mushrooms which he shared with me. The egg part of my burrito came from my mom's friend Carolyn's chickens. I also included some shallots and fresh parsley from the garden.

a pat of butter for sautéing

1 egg

3-5 chanterelle mushrooms (rough chop)

1-2 shallots (diced)

3 tbs fresh chopped parsley

smoked Gouda

1 tortilla

hot sauce

black pepper

Sauté the shallots and mushrooms on a medium heat until the shallots are clear and the mushrooms start browning. Grind in some fresh black pepper to taste, add the parsley and give it a quick stir. Just when the parsley starts to wilt but is still bright green, add your 1 beaten egg and scramble until the egg is cooked. Kill the heat and top the scramble with some smoked Gouda. Wrap the scrambled eggs up in a warm tortilla (use a dry skillet and not a microwave, kids) and enjoy with some hot sauce.