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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 egg6pieces
Crushed cumin1.5teaspoon
Oak mushrooms400g
Onion100g
Salt1.5teaspoon
Sunflower oil3tablespoon
Water20ml

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 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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