Eierschwaemme (mushrooms With Scrambled Eggs) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
Salt to taste,
Pepper to taste,
100 gram: Butter, 1/3 cup plus 2 Tbsp
Mushrooms:,
500 gram: King boletes or chanterelles, a generous lb
1/2: Onion, very finely diced
50 gram: Butter, not quite 1/4 cup
Salt to taste,
Pepper to taste,
1 small: Bunch parsley, finely chopped
Directions:
Scrambled Eggs:
Clean the mushrooms. On large king boletes, remove the spongy
greenish pores. Cut large mushrooms into slices. Melt 50 grams
butter in a saucepan, and fry the onion until transparent. Add the
mushrooms, and briefly saute. Add the chopped parsley.
Meanwhile fix the scrambled eggs. When done, add the sauted
mushrooms, stir and serve. Serve with salad.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Clean the mushrooms. On large king boletes, remove the spongy
greenish pores. Cut large mushrooms into slices. Melt 50 grams
butter in a saucepan, and fry the onion until transparent. Add the
mushrooms, and briefly saute. Add the chopped parsley.
Meanwhile fix the scrambled eggs. When done, add the sauted
mushrooms, stir and serve. Serve with salad.
Serves 4.
From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp