Recipe - Eierschwaemme (Mushrooms With Scrambled Eggs)

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)
One half Onion, very finely minced
50 g Butter (not quite One fourth cup)
Salt to taste
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini