Smaženice (Czech Scrambled Eggs with Mushrooms)

A traditional Czech dish of wild mushrooms sautéed with onion and crushed caraway seeds, finished with creamy scrambled eggs.

Course Light Dinner

Cuisine Czech

Keyword mushroom scrambled eggs, smaženice

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 169kcal

1 Tablespoon lard or sunflower or canola oil
1 small yellow onion peeled and finely chopped
1 pound fresh mushrooms cleaned, stems scraped, cut into ¾-inch (2 cm) chunks; a mix of several kinds is best
½ teaspoon salt
½ teaspoon caraway seeds crushed
1-2 Tablespoons water only if the mushrooms do not release enough liquid
3 eggs
¼ teaspoon black pepper ground or fresh-cracked

Heat 1 Tablespoon lard in a skillet over medium-high heat. Fry 1 small yellow onion, stirring regularly, until it starts to turn golden.
Add 1 pound fresh mushrooms, ½ teaspoon salt, and ½ teaspoon caraway seeds. Cover and cook for about 10 minutes, until the mushrooms are tender and have released their juices. If they do not release enough liquid, add 1–2 tablespoons of water. Uncover and cook for another minute or two, if needed, until any excess liquid has evaporated.
Reduce the heat to medium-low. Add 3 eggs and stir, scraping the bottom of the skillet, just until they thicken into soft curds. Remove from the heat and season with ¼ teaspoon black pepper, and with more salt if needed.

Mushrooms: never cook wild mushrooms unless someone knowledgeable has confirmed they are edible.
Too thin? Let the extra water boil off, or stir in 1 tablespoon of farina (Cream of Wheat) and cook for a minute.
Serving: with a slice of fresh rye bread, sprinkled with chopped chives or parsley.
Store: airtight in the fridge for up to 3 days. Do not freeze the finished dish; raw sliced mushrooms freeze well.