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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1-Cut mushrooms into 1/3 inch wide or even smaller cubes. | 2. 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes. | 3. 3-Stir mushrooms until all of their water is reduced. | 4. 4-In a small bowl, beat the eggs adding salt and black pepper. | 5. 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally. | 6. 6-Once the eggs are completely cooked, turn off the heat. | 7. 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture. | 8. 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat. | 9. 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top. | 10. 10-Season it with dried mint and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1/2			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	4			286.0	1.44	25.12	19.02
plain yogurt	1 1/2	cups		-	-	-	-
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
salt black pepper	1	pinch		-	-	-	-
mint	1	teaspoon	dried	-	-	-	-
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.