Mushrooms with egg

Ingredients for 2 servings:

• 350 g mushrooms (brown caps)
• 4 eggs
• 8 small potatoes
• 1 cucumber(s)
• 4 tsp sugar
• Salt
• pepper
• 2 tbsp sunflower oil
• 4 tbsp vinegar (Cucumber Master)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Brown caps with egg, cucumber salad and potatoes

Clean, wash, and finely chop the mushrooms (in our case, we picked our own brown caps), and place them in a large pot or pan. Sauté the mushrooms over very low heat for 20 minutes, stirring occasionally. Remove any foam that forms with a small spoon. In the meantime, boil the potatoes and prepare the cucumber salad. For the cucumber salad, grate the cucumber. Sprinkle 4 teaspoons of sugar and a pinch of salt and pepper over the cucumbers. Then add 2 tablespoons of sunflower oil and 4 tablespoons of pickling vinegar and season to taste. Crack the raw eggs and stir them into the mushrooms. Season with salt and plenty of pepper and leave in the pot over low heat for a short time. A very simple, quick recipe for mushroom pickers.