Categories: Cheese/eggs, German 
      Yield: 4 servings 
  
      4    Eggs                              1/2    Onion, very finely diced 
           Salt to taste                      50 g  Butter (not quite 1/4 cup) 
           Pepper to taste                          Salt to taste 
    100 g  Butter (1/3 cup plus 2 Tbsp)             Pepper to taste 
           Mushrooms:                          1 sm Bunch parsley, finely 
    500 g  King boletes or chanterelles             -chopped 
           -(a generous lb)                
  
  Scrambled Eggs: 
   
  Clean the mushrooms.  On large king boletes, remove the spongy greenish 
  pores.  Cut large mushrooms into slices.  Melt 50 grams butter in a 
  saucepan, and fry the onion until transparent.  Add the mushrooms, and 
  briefly saute.  Add the chopped parsley. 
   
  Meanwhile fix the scrambled eggs.  When done, add the sauted mushrooms, 
  stir and serve.  Serve with salad. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 8/92