Scrambled Eggs with Wild Puffball Mushrooms
Puffball mushrooms have a fluffy texture and an earthy flavor that goes well with eggs or in soup or quiche.
Place a skillet over medium heat and add butter.
Break eggs into a bowl add mushrooms and whisk together vigorously.
Reserve about 2 tablespoons green onions.
Pour eggs into the hot butter in the skillet and scramble to create soft fluffy curds.
Add remaining green onions salt and pepper while scrambling to desired doneness 3 to 5 minutes being careful not to overcook.
Garnish with reserved green onions.