| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Cheese/eggs, German |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
|
|
Salt to taste |
|
|
Pepper to taste |
| 100 |
g |
Butter (1/3 cup plus 2 Tbsp) |
|
|
Mushrooms: |
| 500 |
g |
King boletes or chanterelles (a generous lb) |
| 1/2 |
|
Onion, very finely diced |
| 50 |
g |
Butter (not quite 1/4 cup) |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
sm |
Bunch parsley, finely chopped |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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