Egg Ragout with Mushrooms

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

2	onions, chopped
400 g	mushrooms, sliced
30 g	butter
¹/₈ l	vegetable stock
	salt and pepper
some	coriander leaves
1 tbsp	coriander seed
1 tbsp	fresh parsley, chopped
6	hard boiled eggs, peeled and quartered
200 g	sour cream
1	egg yolk

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

In a pan melt the butter and sauté the onions until lucent. Add the mushrooms and cook over medium heat for some minutes. Pour in the vegetable stock and cook for some more minutes. Stir in the sour cream.

Stir in the egg yolk to thicken the sauce, but don't boil any more. Season to taste with salt, pepper and ground coriander and stir in parsley and coriander leaves. Fold in the eggs and leave until warm.

Serve with fresh bread.