Preparation:
Remove stems from shitake mushrooms, if using. Quarter large mushrooms Cook mushrooms in olive oil over medium-high heat 4 to 6 minutes until tender; season with pepper. Set aside and keep warm. In a large mixing bowl beat eggs. Whick in cream and fresh herbs. Season with salt and pepper. In a large skillet, melt butter over medium heat. Pour in egg mixture and cook over low heat, stirring occasionally. When eggs are still glossy but not wet, spoon onto a warm serving plate and top with the cooked mushrooms. |
