Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg wild mushrooms
- 260 g peeled onion
- 5 eggs
- 3 tablespoons lard
- 1 teaspoon caraway seeds
- 1 tablespoon chopped flat-leaf parsley leaves
- pepper
- salt
INSTRUCTIONS
- 1Clean the mushrooms and cut them into larger pieces. Finely chop the onion. In a bowl, whisk the eggs with salt and pepper using a fork.
- 2In a deep, wide pan or pot, heat the lard over medium heat, add the onion and let it become translucent. Add caraway seeds and mix. Add the mushrooms and sauté, stirring constantly, for 4 minutes until golden. Reduce the heat to one-third, cover the pan or pot with a lid, and simmer for 2 minutes.
- 3Remove the lid, stir, and pour the whisked eggs over the mushrooms. Stir until the eggs thicken. Taste the scramble and season with salt if necessary. Add the chopped flat-leaf parsley leaves and mix.
Tip
Do not salt the mushrooms, as they would release water and then boil. You want to fry them, after all, you're making a scramble! Add salt only to the eggs.
When frying, stir the mushrooms carefully so they don't get too mashed.
Fresh bread with butter tastes great with mushroom scramble.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef