The Wild Food Gourmet





Chantrelles Ramekins

From The Wild Food Gourmet by Anne Gardon
published by Firefly Books

Serve this ultra-quick and easy dish for breakfast or a light supper.

Per ramekin (microwave)
1 tbsp (15 mL) butter
3 tbsp (45 mL) chantrelles, sliced
1 egg
3 tbsp (45 mL) heavy cream or sour cream
minced parsley

1. Place butter and chantrelles in ramekin. Beat egg with cream and pour over mushrooms. Season with parsley, salt and pepper.
2. Cook in microwave 2 minutes on High.
3. Serve with French bread.

Replace chanterelles with bacon bits, artichoke hearts or cheese. Use tomato sauce or salsa instead of cream.