We had a handful of small, elderly mushrooms to use up the other day. Which using up was achieved in the following way.
Chop a small onion. Gently cook the onion in a little butter.
Pound a couple of peppercorns and sprinkle on the onions, taking care to avoid clumps. We thought that the mahogany pestle was right for this dish, rather than the rather harder iron wood. This last would have ground a bit fine, and the product, the pepper, would have been a touch bitter.
Chop the mushroom stalks and halve the caps. Add them to the onion. Stir up a couple of eggs and add them. Cook gently for around 5 minutes, with the lid on, with the occasional stir. Serve on brown bread.
All went down surprisingly well.
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