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 pick one dish that shows off Czech cooking in the fall, it would be the tasty mushroom scrambled eggs called Smaženice! I will break down each step of making Smaženice 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 Please always check with someone knowledgeable about the selection of edible wild mushrooms in your area.
3 eggs
2 small onions peeled and finely chopped
½ teaspoon salt
½ teaspoon ground caraway seeds
¼ teaspoon ground black pepper
3 Tablespoons water
1 Tablespoon lard (or sunflower oil/canola)

Cups - Metric

Instructions

Clean 1 pound fresh mushrooms with a damp cloth, and scrape the top layer off the mushroom stems with a knife. Cut the mushrooms into larger chunks, about ¾ inch in size. If you find any wormy spots, set those pieces aside; they should not be used in the Smaženice.
Peel and finely chop 2 small onions. Heat 1 Tablespoon lard or oil in a heavy skillet over medium-high heat. Fry the onion until it starts to turn golden, stirring regularly.
Now add the sliced mushrooms to the skillet, season with ½ teaspoon salt and ½ teaspoon ground caraway seeds. Cook while stirring until the mushrooms begin to sweat, which takes about 5-6 minutes.
Add 3 Tablespoons water, cover with a lid, and let it simmer for 5 minutes.
Remove the lid and reduce the heat to medium-low. Add 3 eggs, stirring 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 too long, as they can dry out! The texture should be fine and creamy. Now, remove the pan from the heat, and season with ¼ teaspoon ground black pepper and salt to taste, if necessary.

Notes

The basic recipe makes about 3 portions.
SERVING: Place the smaženice on a plate and add a slice of fresh rye bread. For a better presentation, sprinkle the fried mushrooms with chopped chives or parsley. Enjoy while it is still warm.
STORAGE: If you have any leftover Smaženice, place it in an airtight container in the fridge and consume it within three days.
While the sliced mushrooms can be frozen without any problems, I do not recommend freezing the finished Smaženice.
Always consult someone knowledgeable about the selection of edible wild mushrooms in your area. Keep your mushroom hunt safe!

Nutrition