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.
