What to do with Wild Mushrooms (With a Steak & in an Omelet)


We scored some mushrooms – Chanterelles, a lobster mushroom and some coral fungus.  So what did we do?  Check it out!


Steak and Mushrooms


Mushroom Omelet





Wild Mushroom Omelet

2 cups of coral fungus (or other wild mushroom)
2 Tablespoon of butter
3 cloves of garlic, crushed
4 eggs
2 Tablespoons of cream sherry
2 Tablespoons chopped bacon
2 Tablespoons chopped chives

Clean and chop the mushrooms.  Cook in the butter until soft.  Add the garlic and cook until the mushrooms are lightly browned. There should be about 1 cup cooked mushrooms.


Beat the eggs with the sherry and pour into an omelet pan.  Once the eggs have set, add the mushrooms and gently fold.

Garnish with the bacon and chives –


Works scrambled too!

Makes 2 Servings


Steak and Wild Mushrooms


Clean and slice the mushrooms, then saute in butter with garlic.  Top a seared steak with the treasures and enjoy!
Here are a couple of choices:


Lobster Mushroom – Cook until lightly browned but still crisp


Chanterelle – the golden treasure of the Northwest – Saute until golden and succulent!









About Helen Fern

I live in the upper Willamette Valley with my amazing husband and four very spoiled cats - three adopted feral cats and one shelter baby. We have lived here since the dawn of 1991 and love every inch of the region.
This entry was posted in Simple Pleasures and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *