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Houbová Smaženice
Mushroom Scramble
A simple yet flavorful Czech dish made from fresh or dried mushrooms, onions, and eggs, often enjoyed for breakfast or a light meal.
🧂 Ainekset
- 500 g Mixed mushrooms (e.g., chanterelles, porcini, button)(cleaned and sliced (or 50g dried mushrooms, rehydrated))
- 1 medium Onion(finely chopped)
- 6 large Eggs
- 2 tbsp Butter or oil
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
If using dried mushrooms, rehydrate them in warm water for about 20-30 minutes, then drain and chop. If using fresh mushrooms, clean and slice them.
- 2
Melt butter or heat oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- 3
Add the prepared mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes.
- 4
While the mushrooms are cooking, whisk the eggs in a bowl with salt and pepper.
- 5
Pour the whisked eggs over the mushrooms in the skillet. Cook, stirring gently, as you would for scrambled eggs, until the eggs are set but still moist.
- 6
Remove from heat. Garnish with fresh chopped parsley and serve immediately.
💡 Ammattilaisvinkit
- ✓For best flavor, use a mix of wild mushrooms if available.
- ✓Don't overcook the eggs; they should remain slightly creamy.
- ✓Serve with rye bread or a side of potatoes.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of heavy cream to the eggs for a richer scramble.
- Include a pinch of caraway seeds with the onions for a traditional Czech flavor.