Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs 1/2 Onion, very finely diced
Salt to taste 50 g Butter (not quite 1/4 cup)
Pepper to taste Salt to taste
100 g Butter (1/3 cup plus 2 Tbsp) Pepper to taste
Mushrooms: 1 sm Bunch parsley, finely
500 g King boletes or chanterelles -chopped
-(a generous lb)

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: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

Browse by categories