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See below ingredients and instructions of the recipe
150 g Mushrooms
1 tb Tarragon vinegar
2 Eggs
Salt and pepper
Mushrooms taste deliciously fresh cooked in this way - steamed in a
pan with a little tarragon vinegar, refreshingly sharp. The blandness
of the egg is a perfect match for them. This simple supper dish is
very quick and easy, yet distinctly different.
Trim the mushrooms, removing the ends of the stalks. Wash them and
pat dry. Cut each mushroom into fine slices and put them into a
well-greased frying-pan. Sprinkle with the vinegar and season with
salt and pepper. Cover, and cook over a gentle heat for about 10
minutes, shaking the pan from time to time.
Drop two eggs into the pan before all the water produced by the
mushrooms has evaporated. Leave to cook, uncovered, for a further 3-5
minutes, depending on individual taste.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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