Scrambled Eggs with Mushrooms
Servings 4-6

1/2 lb fresh porcini or portobello mushrooms, chopped
12 large eggs
2 Tbs butter
2 Tbs fresh parsley, chopped
1 tsp caraway seeds, crushed

Wipe the mushrooms clean and cut off the end of the stems if there is dirt attached. Slice them fairly thickly, about 1/4". Beat the eggs well in a bowl. Melt the butter on fairly high heat in a frying pan. Throw in the mushrooms and brown them quickly. Lower the heat a little under the frying pan and add the eggs. Stirring well, cook the eggs quickly and remove from heat. Serve sprinkled with parsley.