Fried Eggs with Mushrooms

Egg mixture

1. Eggs fried with mushrooms are tasty and filling. The combination of onion-fried button mushrooms and eggs beaten with milk or cream gives you a dish much like an omelet – you can serve it cut into pieces or, as omelets are often served, rolled or folded. Instead of button mushrooms you can use oyster mushrooms or wild mushrooms.

   The onion and mushrooms fry quickly, so it is best to prepare the milk and egg mixture first.

2. Crack the eggs into a deep bowl.

   

3. Add salt and cold milk or cream, as you like. Cream makes the dish more nourishing.

4. Whisk the milk and eggs together thoroughly with a whisk, then set the bowl aside.

   

Onion and mushrooms

1. For more aroma and flavor, it is best to fry in a mix of butter and vegetable oil.

2. Peel the onion and cut it into thin strips.

3. Heat a mix of sunflower or olive oil and butter in a skillet over medium heat.

4. Fry the onion, stirring, until soft and just starting to turn golden. Do not overcook it, or it will get a harsh aftertaste.

   

5. Meanwhile, wash the mushrooms, removing any soil and growing medium, and cut them into thin strips with a knife.

6. Add the mushrooms to the fried onion, reduce the heat, and keep frying everything together.

   

7. Add a little pepper and fry the mushrooms with the onion until light brown, usually 5–7 minutes. The mushrooms will quickly release moisture – let it evaporate.

Eggs

1. Stir the milk and egg mixture once more.

2. Reduce the heat to low and carefully pour the mixture over the mushrooms in the skillet.

   

3. Fry the eggs with the lid on or off, as you prefer. On minimal heat the eggs will set without browning, and if you want a well-done dish, you can turn the heat up. If you manage and feel like it, try flipping the omelet.

   When the eggs stop “jiggling”, the dish is ready.

Serving

1. Cut the omelet into two or four pieces and serve in portions. Or, if you are hungry, just slide the whole omelet onto a large plate – all for yourself. It does not stick to the bottom of the skillet and slides right onto the plate.

2. Before serving, sprinkle the eggs with finely chopped fresh herbs.

   

3. Serve the eggs with toast or white bread toasted in a dry skillet.

   It is especially good with wild mushrooms – we once cooked this dish with honey mushrooms. The flavor and aroma were amazing.