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Pan-Fried Chanterelle Mushrooms
Eierschwammerl geröstet

In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes.

The picture shows pan-fried chanterelle mushrooms and a glass of red wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with:

Quantities for 4 people or 6 starters

  • 800g chanterelle mushrooms
  • 60g butter
  • 80g chopped onion
  • 1 tbsp chopped parsley
  • 4 eggs
  • Salt, black pepper


Carefully wash the mushrooms, then dry them and slice the larger ones into smaller pieces. Whisk up the eggs with a fork, then add salt. Heat up the butter in a frying pan, and gently heat the onions, before adding the chanterelle mushrooms. Increase the temperature and continue to fry. Remove any excess fluids from the mushrooms. Add salt, pepper and the chopped parsley, and stir in the whisked egg mixture. Cook for few minutes before serving onto a pre-warmed plate together with parsley potatoes.


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