Brouillade Of Mushrooms (Or The Best Scrambled Eggs You'Ll Ever Eat) - cooking recipe

Ingredients

8 fresh eggs
2 tablespoons cream
10 mushrooms
1 clove garlic, minced
2 teaspoons parsley, chopped
2 tablespoons butter
1 tablespoon vegetable oil
4 tablespoons freshly grated parmesan cheese
salt and pepper

Preparation

Break the eggs into a bowl and beat with a fork for one minute.
Add the cream, season with salt and pepper and beat for another minute.
Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
Set aside on a plate.
Saute the sliced mushrooms and place next to the diced mushrooms.
Heat the remaining butter in the pan and pour in the eggs.
Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
Remove from the heat.
Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
Pour into a warm shallow dish or individual dishes.
Arrange the sliced mushrooms on top and dust with parmesan.
Serve with a nice, hearty, buttered toast.