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Scrambled Eggs with Mushrooms

    

Take a walk in the forest in autumn early in the morning and then prepare tasty breakfast.

Cook

No. of servings

3

Ready in

Difficulty

low

 

 

chicken egg6pcs6pieces
crushed cumin1.5tsp1.5teaspoon
oak mushrooms14oz400grams
onion3.5oz100grams
salt1.5tsp1.5teaspoon
sunflower oil3tbsp3tablespoon
water1.25tbsp20milliliters

1. Collecting mushrooms

Take a walk in the forest early in the morning to collect some tasty summer bolete, yellow bolete or bay bolete. When you come home, check again all the mushrooms and make sure that they are edible. If you are not sure about certain pieces, do not add them to your meal.

Collecting mushrooms

2. Processing mushrooms

oak mushrooms 14 oz (400 g)

Clean mushrooms, remove needles and leaves from the cap. Slightly scrub the stem. Cut mushrooms into halves to check them for worms, do not consume those with worms. Slice healthy mushrooms, put them in a strainer and wash well under running water.

Processing mushrooms

3. The base for the mushrooms

onion 3.5 oz (100 g)  sunflower oil 3 tbsp

Finely chop the onion and braise it in oil.

The base for the mushrooms

4. Braising mushrooms

crushed cumin 1.5 tsp  salt 1.5 tsp  water 1.25 tbsp (20 ml)

Add mushrooms, crushed cumin, salt, pour in some water. Braise covered for 15 minutes.

Braising mushrooms

5. Scrambled eggs with mushrooms

chicken egg 6 pcs

Add eggs to the braised mushrooms and stir until the eggs are scrambled.

Scrambled eggs with mushrooms

Bon appetit!

 

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