{"id":7342,"slug":"fresh-mushrooms-with-eggs","title":"FRESH MUSHROOMS WITH EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["nine good-sized mushrooms","two tablespoons of butter","two finely chopped onions","salt","pepper","paprika","six whole eggs","hot buttered toast"],"ingredients_norm":["sized mushroom","butter","onion","salt","pepper","paprika","whole egg","hot buttered toast"],"steps":["Peel nine good-sized mushrooms without using the stems and chop very fine.","Fry two tablespoons of butter and two finely chopped onions without browning.","Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika.","Before serving, beat six whole eggs and scramble with the mushrooms.","Serve on hot buttered toast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w57:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"395171fa238acc0e3b193308559c6e25e2da017331ef3ed76554288092f5c40e","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fresh-mushrooms-with-eggs"}