Wild Mushroom Scrambled Eggs

Anne Willian is a English Chef and owner of Ecole de Cuisine La Varenne in Burgundy France.
She is in position 27 on the list of Gourmet Live 50 Women Game-Changers in food.
She has been a cooking teacher for over 35 years.
She is also a cookbook author and columnist.
She is the authority on French cooking and her cookbooks have been widely published and translated into more than 24 different languages.
She received her Masters Degree from Cambridge.
Soon after, she studied and taught cooking in London and in Paris.
She finally settled in the United States where she became editor of Gourmet Magazine.
She later moved back to France to start La Varenne, the prestigious cooking school.
I am a big fan of French cuisine.
 Not the stuffy hard to make sauces.
More like the peasant food from the Brasseries and Bistos.
This is a recipe you might find in any of those places.
Here is her simple yet elegant Scrambled eggs with wild mushrooms.
Wild Mushroom Scrambled Eggs
1 cup wild mushrooms
4 tablespoons butter divided
1 tablespoon parsley
1 tablespoon chives
salt and pepper
8 eggs
Directions
Clean mushrooms with a damp paper towel. Melt butter in a frying pan. Add mushrooms and saute about 5 minutes. Add parsley, chives, salt and pepper. Remove mushrooms from pan and set aside.
Whisk eggs in a bowl. Melt the remaining butter in the frying pan. Add the eggs and cook stirring constantly until the eggs begin to thicken. about 5 minutes. Add the mushroom mixture and serve immediately.
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Veronica