Clean the porcini mushrooms and cut into slices.
Heat about 1 tablespoon of butter in a pan and steam the mushrooms in it for 4-5 minutes. Season with salt and pepper and mix with chopped parsley. Keep warm.
Beat eggs in a bowl and mix well with cream, salt and pepper.
Melt the remaining butter in a pan. Add the egg mixture and cook until lightly set, stirring constantly with a frying ladle.
Mix in porcini mushrooms, arrange on warmed plates and serve the egg dish with porcini mushrooms and parsley immediately.
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