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Pastrami & Eggs with Mushrooms. Click on image to view larger size in a new window.Pastrami & Eggs with Mushrooms

Heat vegetable oil in a large skillet. Add quartered mushrooms; season with black pepper. Sauté for about seven minutes, stirring often, or until mushrooms are tender and lightly browned. In a bowl, beat eggs with chopped parsley until well-blended. Reduce skillet heat to low; add egg mixture to mushrooms. Scramble eggs, stirring often, until they are set. Gently stir in pastrami and heat through. Serve.


Food Fare: Jewish Recipes*Pastrami & Eggs with Mushrooms images (C)2013 Shenanchie.


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