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Eierschwaemme Mushrooms with Scrambled Eggs Recipe

Eierschwaemme Mushrooms with Scrambled Eggs recipe and other easy salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Eierschwaemme Mushrooms with Scrambled Eggs recipe  PDF


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 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 fi 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

Eierschwaemme Mushrooms with Scrambled Eggs recipe and other easy salad recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
165 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Eierschwaemme Mushrooms with Scrambled Eggs recipe  PDF   Easy Salad recipes RSS   Thumsb up

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