Recipe Archives->Vegetables->Mushroom Stroganoff

EGG AND MUSHROOM STROGANOFF
(Serves 4)

4 eggs
1/2 cup long grain rice
1 tblsp melted butter
1 small onion, finely chopped
3 bacon rashers, chopped
1 cup sliced mushrooms
225 g carton sour cream
salt and pepper
parsley, chopped for garnish

Hard boil eggs.  Cook the rice in boiling salted water until tender.
Drain well and place on a serving plate.  Arrange the eggs on top
and keep warm.  In a frying pan melt the butter, then fry the
onions, bacon and mushrooms until tender.  Stir in the sour cream.
Mix well, then pour the mixture on top of the eggs.  Sprinkle with
parsley.  Serve immediately.

Printable version: mushroom-stroganoff.txt.