Scrambled Egg with Fried Mushrooms and Mustard

A simple breakfast dish, with mushrooms and scrambled egg, laced with a squirt of yellow mustard. In this case with French's yellow mustard, which is more or less identical to German mustard (German immigrants took the formula to the US).

The scrambled egg was made with one large fresh egg, some milk, and the squirt of mustard. The mushrooms were quartered and cooked in a little sunflower oil, though they could be cooked in some salted butter.

Serve as it is, or with some buttered wheat-free toast, and black pepper.