Scrambled mushrooms from bolete

1. 

slippery jack 14 oz (400 g)

Clean the mushrooms. Clean the caps by removing a thin layer from the surface of the cap. Cut each mushroom and check if it is not wormy.

2. 

Cut mushrooms.

3. 

water • crushed cumin 0.5 tsp

Wash them, put them in a pot, add water and add caraway. Bring to a boil and cook for 2-3 minutes. Drain the mushrooms.

4. 

onion 3.5 oz (100 g) • sunflower oil 3 tbsp

Peel onion, chop it finely and fry in oil.

5. 

water 2 tbsp

Add mushrooms, a little water and simmer for 10 minutes under cover.

6. 

chicken egg 4 pcs • salt 0.5 tsp

Mix the eggs with salt.

7. 

Add the eggs to the mushrooms and mix until thickened.

8. 

Serve with bread.