Delicious mushrooms for breakfast. Just make sure they are mushrooms, not deadly Amanita mushrooms.
Ingredients
- Large caps of mushrooms: 4
- Butter: 3 tablespoons
- Eggs: 4
- Salt, ground pepper, sweet paprika: to taste
- Chopped parsley: for garnish
Preparation
I wiped the mushrooms with a paper towel, without washing them. I sliced only the caps (the stems are spongy) into thick strips. It seemed like a lot, but mushrooms shrink a lot when frying. In a large skillet, I melted the butter, added the mushrooms, and fried them over high heat, stirring constantly for about 5 minutes until they were browned. Then I seasoned them with salt, pepper, and paprika, and added about 2 tablespoons of finely chopped parsley. I cracked the eggs on top and covered the skillet to let them set. I served them garnished with parsley leaves, with a slice of fresh country bread.
