Eggs And Mushrooms
|Olive oil||1 Teaspoon|
|Onion||2 Teaspoon, minced|
|Parsley||1 Teaspoon, minced|
|Mushrooms||2 Cup (32 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), sliced|
|All purpose flour||1 Teaspoon|
|Rhine wine||1⁄2 Cup (8 tbs)|
|Egg||6 , hard cooked and chopped|
Heat olive oil in a nonstick skillet.
Add onion and parsley; saute for 2 minutes.
Stir in the mushrooms and celery.
Cover and cook over low heat for 10 minutes.
Sprinkle flour over top of vegetables and mix well.
Slowly stir in the wine.
Cover and simmer for 5 minutes.
Add the eggs, salt, and pepper.
Cover and simmer for 5 more minutes, stirring.