Champignon Mushroom On Egg Barley
A very simple vegetarian dish
2 portions
20mCook fast
What you will need
button mushrooms
1 onion
2 garlic cloves crushed
two eggs
egg barley pasta - 1 cup per person
seasonings: salt, black pepper, paprika, coriander, cumin
as needed olive oil
(Nutritional facts 331 calories, 14.08 g fat, 39.11 g carbohydrates, 13.52 g protein, 478 mg cholesterol, 38 mg sodium)How to cook
1
Slice champignon / button mushroom & chop onion
2
Use olive oil and cook while occasional stirring on mid-low heat until starts to turn translucent.
3
Add crushed garlic cloves, salt & season according to your taste (I used black pepper, paprika, coriander, cumin), add mushrooms, stir until blended with seasonings and oil
4
Stir it over medium heat for a minute
5
Slowly Add water util almost covered, stir and cook for 6 minutes covered and another 10 mins uncovered on medium to high temp
6
Remove from heat and stir while still hot with egg util everyting is mixed properly
7
Put barley egg pasta (tarhonya) on a dry castrol, cook while stiring dry until turns golden in color, medium to slightly higher heat
8
When golden, add a little bit of olive oil, salt generously and mix well, leave to fry for a few seconds while stirring
9
Fry for a few seconds
10
Watch out the castrol is hot. I recomend adding hot water, otherwise cold water is gonna make a reaction with hot oil and egg pasta balls Cook until theyre done on a higher heat
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