John Myers
Contents
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Ingredients
- 175 g Cleaned and cut porcini mushrooms
- 50 g ½ onion
- 20 g 2 cloves of garlic
- 10 g 1 piece of ginger
- 10 g 1 Red chilli pepper
- 1 tbsp Sunflower oil
- 1 tbsp Butter
- 200 ml Chicken broth (1 teaspoon instant broth)
- 1 tsp Spice mix mushroom pan from ANKERKRAUT *)
- 2 piece Eggs
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 2 Stalk Parsley for garnish
- Farmer's bread or baguette or rolls
Instructions
- Clean / brush the mushrooms and cut into small pieces. Peel onion and chop finely. Peel and finely dice ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan, add onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes and fry vigorously / stir fry. Add the sliced porcini mushrooms and stir-fry / stir-fry. Deglaze / pour in the chicken broth (200 ml) and season with the spice mixture and mushroom pan (1 teaspoon). Simmer everything with the lid on for 7-8 minutes and let the liquid boil off. Beat the eggs, whisk with salt (½ teaspoon) and ground turmeric (½ teaspoon) and spread over the mushroom pan. Let everything set with the lid on at a low temperature. Serve garnished with parsley. Serve with farmhouse bread or baguette or rolls. *) Mushroom pan / spice mixture for mushrooms with the following ingredients: sea salt, onion, tomato chips (tomato, corn starch), garlic, sweet paprika, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel, allspice, fenugreek seeds
