VOLUME 1 - Kilimanjaro Foods

Soko Kwerstkhi (Mushroom And Eggs)
Servings
lb mushrooms,well-rinsed
T butter (or margarine)
md (1 c) onions,chopped
eggs,beaten
T flat-leaf italian parsley
-chopped
Bring water & 1 ts salt to boil in pan, add mushrooms, & cook over
moderate heat for 2 mins. Drain well, cool, & cut mushrooms into thin
slices. 2. Heat 1 tb butter or margarine in skillet, add mushrooms, &
stir-fry over moderate heat for 2 mins. 3. In separate skillet, heat
tb butter or margarine, add onions, & stir-fry over moderate heat
until golden, abt 3 mins. Add them to mushrooms. 4. Beat eggs well,
stir in parsley w/remaining 1/2 ts salt, & pour eggs over mushrooms
& onions. Cover skillet & fry over low heat for 3 mins to set eggs &
lightly brown bottom of omelet. Do not turn over. Serve warm. Serves
as appetizer.