Forest mushrooms with scrambled eggs
Mushrooms for breakfast? Easy as pie! Especially since with this recipe you don't have to make a new batch every morning - cook wild mushrooms in the middle of the week, serve with scrambled eggs and enjoy a delicious and nutritious breakfast for the rest of the week!
Forest mushrooms with scrambled eggs
Mushrooms for breakfast? Easy as pie! Especially since with this recipe you don't have to make a new batch every morning - cook wild mushrooms in the middle of the week, serve with scrambled eggs and enjoy a delicious and nutritious breakfast for the rest of the week!
Ingredients
| 1/2 kg of wild mushrooms (Dasha took chanterelles, shiitake and porcini mushrooms) |
| onion 2 pcs |
| egg (for serving) 1 pc |
| vegetable oil |
| black pepper |
| salt |
Instructions
Step 1
Clean the wild mushrooms and rinse thoroughly under running water.
Step 2
Put the mushrooms in a saucepan, pour cold water, salt and cook over low heat for 30-40 minutes.
Step 3
When ready, drain the mushrooms in a colander, dry and slice into thin slices.
Step 4
Peel and slice the onion into half rings. Fry the onions together with the mushrooms in vegetable oil. Season the mushroom
Step 5
season the mushroom mixture with black pepper, salt, and place in a clean, airtight jar.
