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Fresh Mushrooms with Eggs


  • 9 good-sized mushrooms
  • 2 tablespoons of butter
  • 2 finely chopped onions
  • salt
  • pepper
  • paprika
  • 6 whole eggs


Peel mushrooms without using the stems and chop very fine; fry butter and onions without browning. Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika. Before serving, beat the eggs and scramble with the mushrooms. Serve on hot buttered toast.


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The International Jewish Cook Book (1919).

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