How to make
Sauté the cleaned mushrooms with the onions in vegetable oil, while also adding a little water and a pinch of salt. Once tender, pour on the eggs, which have been beaten with salt and black pepper to taste.
Leave on low heat for a few minutes so that the eggs harden and then serve. Add fresh butter to each serving, then sprinkle on chopped parsley.
Separately, serve a salad by choice.
