Title: Soko Kwerstkhi (Mushroom and Eggs)
Categories: Appetizer Jewish Russian Georgian Mushroom
Yield: 4 Servings

2	c	-Water
1 1/2	ts	-Salt
1	lb	Mushrooms, well-rinsed
2	tb	Butter or margarine
2	md	(1 c) onions, chopped
3		Eggs, beaten
1	tb	Flat-leaf Italian parsley, chopped

Familiar ingreds, combined in Georgian style, result in an unusual omelet. Mushrooms in Georgian are collected in forests & mountain regions. Domestic mushrooms are not grown so one has to wait for good rains to encourage their growth & for country folks to gather them for the markets.

1. Bring water & 1 ts salt to boil in pan, add mushrooms, & cook over moderate heat for 2 mins. Drain well, cool, & cut mushrooms into thin slices. 2. Heat 1 tb butter or margarine in skillet, add mushrooms, & stir-fry over moderate heat for 2 mins. 3. In separate skillet, heat 1 tb butter or margarine, add onions, & stir-fry over moderate heat until golden, abt 3 mins. Add them to mushrooms. 4. Beat eggs well, stir in parsley w/remaining 1/2 ts salt, & pour eggs over mushrooms & onions. Cover skillet & fry over low heat for 3 mins to set eggs & lightly brown bottom of omelet. Do not turn over. Serve warm. Serves 4 as appetizer.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi

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