Eierschwaemme (Mushrooms With Scrambled Eggs)
cheese, mushrooms
4 eggs
1 salt to taste
1 pepper to taste
100 gm butter (1/3 cup plus 2 tbsp)
1 mushrooms:
500 gm king boletes or chanterelles (a gen; erous lb)
1/2 onion, very finely diced
50 gm butter (not quite 1/4 cup)
1 salt to taste
1 pepper to taste
1 small bunch parsley, finely chopped
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
Yield: 4 servings