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Soko Kwerstkhi (Mushroom And Eggs)

4 Servings
1 lb mushrooms,well-rinsed
2 T butter (or margarine)
2 md (1 c) onions,chopped
3 eggs,beaten
1 T flat-leaf italian parsley

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.

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