Valerie Gordon's Shiitake Scramble Recipe - Los Angeles Times

Ingredients

• 6 large, fresh shiitake mushrooms, stems removed
• 1 tablespoon unsalted butter
• 1 teaspoon soy sauce
• Squeeze of lemon juice
• 1 teaspoon minced garlic
• 2 tablespoons unsalted butter, softened
• 2 slices rustic sourdough bread, about 3/4<plum > </plum>inch thick (Valerie <plum >Echo Park</plum> uses Bub <plum >and </plum>Grandma's)
• 1 head little gem lettuce
• 8 chicory leaves (any variety such as radicchio or endive)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• 3 large eggs
• 1 tablespoon crème fraîche or sour cream
• 1/2 teaspoon fresh minced thyme (optional)
• 1/2 teaspoon fresh minced rosemary (optional)
• 1 teaspoon unsalted butter
• 1 tablespoon soft goat cheese (Valerie<plum > Echo Park</plum> uses Laura Chenel)
• Fleur de sel