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FRESH MUSHROOMS WITH EGGS

(Eggs) - (The International Jewish Cook Book)







Peel nine good-sized mushrooms without using the stems and chop very
fine; fry two tablespoons of butter and two finely chopped onions
without browning. Add the mushrooms and steam them by covering the pan
after seasoning with salt, pepper and paprika. Before serving, beat six
whole eggs and scramble with the mushrooms. Serve on hot buttered toast.











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