Credit to @chefjoebartlett Scrambled eggs and foraged mushrooms on toast.. whether it’s breakfast, lunch or dinner is always super delicious and seriously satisfying. I gently cooked/stewed up the chanterelles and pavement shrooms with some fermented wild garlic and the lacto fermented oyster mushroom I found back in March along with some lemon juice, sea salt and window box curly parsley ?? ?
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