Smaženice--Czech scrambled mushrooms

I've got a colleague visiting from the Czech Republic who saw some portobello mushrooms in the fridge and offered to make a Czech speciality. First, however, I had to buy caraway seeds (a major part of the cuisine). And, I have to say, I'm quite glad that I did. I've used caraway seeds in pickling before but the flavor they added to the potatoes and mushrooms was both delicate and exciting!


Here's Pavel Linhart's recipe for Smaženice:

100 g of butter, oil, or pork fat (for frying).

1 large onion, diced.

500 g of mushrooms (bolets, champignons, etc.), cut into 1-2cm cubes.

2-4 eggs, depending on mushrooms; it should be a dish mainly from mushrooms (e.g., 2-4 eggs / 500g of mushrooms)

pinch of salt

pinch of pepper

1 tsp to 1 Tbs caraway seeds (to taste--Pavel advises "it is hard to overdose caraway seed, do not hold back!'")

In a frying pan, warm the butter, oil, or pork fat and fry the onion until it's soft and glassy. Add the mushrooms, caraway seeds, salt and pepper.  Cover with a lid, stirring occasionally until mushrooms are well cooked (10-20 min). Mushrooms will release water when cooked but if it is not enough and the mushrooms begin to stick to the pan, add a little water. When mushrooms are cooked add whisked eggs and stir constantly until they harden up. 

Serve with bread or garlic bread, or with potatoes boiled in salty water with 1 Tbs of caraway seeds.

Yum.