Alexandra adapted this recipe from “Mushroom Spread for Toast” in Mark Bittman’s How to Cook Everything (original edition/1998). Alexandra notes that the original recipe uses 2 whole eggs, 2 T cream (optional, added with garlic and shallot) and no parsley. It also lists as optional: "1/4 cup reconstituted, drained, and chopped dried mushrooms", added apparently with the fresh mushrooms. Hmmm... this is really Alexandra's recipe.
Sautee in skillet for ~10 minutes:
1 lb mixed mushrooms, sliced/chopped
4 T olive oil
1 T minced shallot
1 t minced garlic
Saute ~ 5 minutes and then add:
1 whole egg + 1 egg white
Cook while stirring, until the mixture holds together and the eggs are no longer runny, about 3-5 minutes.
Serve hot on toast or as Alex does on sliced fuceille.