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Soko Kwerstkhi (Mushroom And Eggs)

appetizers, beef, georgian, jewish, mushrooms
russian

1 lb mushrooms, well-rinsed
2 tablespoon butter or margarine
2 medium (1 c) onions, chopped
3 eggs, beaten
1 tablespoon flat-leaf italian parsley, chopped

Familiar ingreds, combined in Georgian style, result in an unusual omelet. Mushrooms in Georgian are collected in forests & mountain regions. Domestic mushrooms are not grown so one has to wait for good rains to encourage their growth & for country folks to gather them for the markets. 1. Bring water & 1 ts salt to boil in pan, add mushrooms, & cook over moderate heat for 2 mins. Drain well, cool, & cut mushrooms into thin slices. 2. Heat 1 tb butter or margarine in skillet, add mushrooms, & stir-fry over moderate heat for 2 mins. 3. In separate skillet, heat 1 tb butter or margarine, add onions, & stir-fry over moderate heat until golden, abt 3 mins. Add them to mushrooms. 4. Beat eggs well, stir in parsley w/remaining 1/2 ts salt, & pour eggs over mushrooms & onions. Cover skillet & fry over low heat for 3 mins to set eggs & lightly brown bottom of omelet. Do not turn over. Serve warm. Serves 4 as appetizer. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

Yield: 4 servings

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