Submitted by Lynne Herold of Garrettsville, OH
- 4 cups sliced mushrooms
- 3 Tablespoons butter or margarine
- 1 tsp. caraway seed
- 1/4 cup water
- 6-8 eggs, well beaten
- salt & pepper to raste
- 1/4 tsp. garlic powder, optional
- Saute mushrooms in butter.
- Add caraway seed and water, cover and cook slowly until temper, 6 to 8 minutes.
- Add a little more water if necessary.
- Scramble in eggs and cook until done.