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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft. | 2. Drain and squeeze out the remaining water. | 3. Chop wild mushrooms and keep aside. | 4. Heat a non-stick pan on medium flame. | 5. Add butter and saute mushrooms in it until well browned. | 6. Bring chicken stock to a boil. | 7. Add mushrooms and carrot juliennes to it. | 8. Cook for 4 minutes. | 9. Beat eggs, one at a time, in another bowl. | 10. Add the beaten eggs to the stock mixture. | 11. The eggs will cook in the hot stock. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
button mushroom	1/2	cup	sliced	-	-	-	-
oyster mushroom	1/2	cup	sliced	14.19	2.6187	1.4233	0.1763
wild mushroom	1/4	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
carrot	4	tablespoons	julienned cut	13.12	3.0656	0.2976	0.0768
egg	2		beaten	143.0	0.72	12.56	9.51

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