Mushroom fry with toasted dumplings

Our grandmothers knew how to use everything in the kitchen. If you have leftover dumplings in the fridge, use them for example as a side dish, cut into cubes, fried until golden brown, served with a classic mushroom fry. Recipe from an old cookbook.

Ingredients:

500 g of fresh mushrooms (or frozen) 2 pcs of eggplant 1 piece garlic cloves 1 pc onion 8-10 pcs of bread dumplings parsley lard cumin salt

Procedure:

Fry the onion in the lard, add the sliced mushrooms, season with salt and vinegar, pour a little water, and simmer until tender, stirring occasionally.

To the sautéed mushrooms, crack the eggs, stir, let the eggs harden.

Flavor the hot fried mushrooms with salt and crushed garlic.

Cut the dumplings into cubes, fry in lard until golden.

Divide the mushroom fry on plates, add the fried dumplings, sprinkle with chopped parsley and serve.

Note:

Text and photo: D. M.