Usuba
Scrambled Eggs with Mushrooms and Cottage Cheese
Delicate scrambled eggs with aromatic porcini mushrooms, soft cottage cheese, and fresh chives. The dish is prepared in the milk left over from soaking the mushrooms, which gives it a creamy consistency and deep flavor.
- Total
- 30 min
- Standard serving
- 153.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Soak dried porcini mushrooms in milk for 15–20 minutes until they soften and release their aroma.
Strain the milk through a sieve into a separate dish — it will be needed for making scrambled eggs. Finely chop the soaked mushrooms.
Whisk the eggs in a bowl, salt and pepper to taste.
- 2
Step 2
Place the pan on the heat, pour in the milk remaining from the mushrooms, and moisten the sides of the pan.
Add the beaten eggs and stir until the mixture becomes approximately three-quarters thick and creamy, and one-quarter liquid.
- 3
Step 3
Put the sliced mushrooms, cottage cheese and chives in the pan.
Remove the skillet from heat and stir until the scrambled eggs are dry. Serve immediately.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
