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Eierschwaemme (Mushrooms With Scrambled Eggs) Recipe

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Step 1

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.

Step 2

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

Things You'll Need

  • 4 Eggs
  • Salt to taste
  • Pepper to taste
  • 100g Butter (1/3 cup plus 2 Tbsp)
  • Mushrooms:
  • 500g King boletes or chanterelles
  • -(a generous lb)
  • 1/2 Onion, very finely diced
  • 50g Butter (not quite 1/4 cup)
  • Salt to taste
  • Pepper to taste
  • 1sm Bunch parsley, finely
  • -chopped

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