Scrambled Eggs with Mushrooms (Czech Smazenice)

Fresh mushrooms with scrambled eggs served on a blue white plate, with two slices of rye bread.

Scrambled Eggs with Mushrooms (Czech Smazenice)

If I had to name one dish typical of the Czech fall, it would be a delicious mushroom scrambled egg recipe known as smazenice! I'll break down each step of making the smazenice below so you can follow along easily.

Course Light Dinner

Cuisine Czech

Keyword Meatless recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 169kcal

Author Petra Kupská

Ingredients

1 pound fresh mushrooms (450 g) Please always consult someone knowledgeable about the selection of edible wild mushrooms in your area.
3 eggs
2 onions small, or 1 mid-sized yellow onion
½ teaspoon salt
½ teaspoon caraway seeds crushed
¼ teaspoon black pepper ground or fresh-cracked for more pronounced taste
3 Tablespoons water
1 Tablespoon lard or sunflower/rapeseed oil

Instructions

Clean the mushrooms with a moist cloth, and scrape the top layer off the mushroom legs with a knife. Cut the mushrooms into larger chunks, about ¾ inch in size. If you find wormy spots, put these mushroom pieces aside; they do not belong in the smazenice.
Peel and finely chop the onion. Heat the lard or oil in a heavy skillet over medium-high heat. Fry the onion in the pan until it starts to turn golden. Stir regularly.
Now add the sliced mushrooms, season with salt, and crushed caraway seeds. Cook while stirring until the mushrooms begin to sweat. It takes about 5-6 minutes.
Add about three tablespoons of water, cover with a lid, and let simmer for 5 minutes.
Remove the lid, and reduce the heat to medium-low heat. Add the eggs, stir well and cook until they thicken. Scrape the bottom of the skillet periodically with a wooden spatula, stirring the eggs, until soft curds form.
Don't let the eggs cook for long, so they don't dry out! The texture of the fry should be fine to creamy. Now remove the pan from the heat source, and season with pepper and salt to taste, if necessary.

Notes

Makes about 3 portions.
SERVING: Put the smazenice on a plate and add a slice of fresh rye bread. For a better presentation, sprinkle the fried mushrooms with chopped fresh chives or parsley. Dig in while it is still warm.
STORAGE: If you have any leftover smazenice, put it in an airtight container in the fridge and eat it up within three days.
While the sliced mushrooms themselves can be frozen without any problems, I do not recommend freezing the finished smazenice.
Please always consult someone knowledgeable about the selection of edible wild mushrooms in your area.

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