Mushroom and Onion Filling
Author: Kitchens
  • 1/4 Cup butter
  • 1/2 pound fresh mushrooms; minced
  • 1 small onion; minced
  • 2 Tablespoons whipping cream
  • 2 eggs; well beaten
  • Hungarian paprika
  • salt and white pepper to taste
  • 2 Tablespoons minced fresh parsley
  1. In a medium skillet over medium heat, melt butter. Add mushrooms and onions and saute until tender but not browned (about 5 minutes). Add 2 tablespoons cream and continue to saute until liquid is absorbed; if cream is absorbed very quickly, add more cream as needed to keep mixture moist.
  2. Pour in eggs and cook, stirring constantly, until eggs are just set and mixture is creamy.
Yield: 1 1/4 cups.
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