|Fresh mushrooms||1⁄2 Pound|
|Milk||1⁄2 Cup (8 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
|Parsley||2 Tablespoon, chopped|
Wash mushrooms and slice thickly.
Heat 3 tbsp of the butter in large heavy skillet.
Add mushrooms and cook gently, stirring, 2 minutes.
Lift out mushroom pieces with a slotted spoon and set aside.
Add remaining 3 tbsp butter to pan.
Beat eggs, milk, salt, pepper and tarragon together lightly with a fork (just enough to break up eggs).
Pour into hot butter in pan and cook over low heat, lifting sides of mixture as it cooks to let uncooked part run under (do not stir).
Sprinkle mushrooms over mixture when set but still moist.
Serve immediately sprinkled with parsley.