Egg and Mushroom Ragù

Name: Egg and Mushroom Ragù
Yield: 6
Ingredients: 2 tablespoons of olive oil; 1 tablespoon of finely chopped onion; 1 tablespoon of chopped fresh parsley; 0.5 kg of sliced mushrooms (fresh or canned); 1 tablespoon of wheat flour; 0.5 cup of dry white wine; 6 hard-boiled, diced eggs

1
2 tablespoons of olive oil
2
1 tablespoon of finely chopped onion
3
1 tablespoon of chopped fresh parsley
4
0.5 kg of sliced mushrooms (fresh or canned)
5
1 tablespoon of wheat flour
6
0.5 cup of dry white wine
7
6 hard-boiled, diced eggs

Ingredients

1
2 tablespoons of olive oil
2
1 tablespoon of finely chopped onion
3
1 tablespoon of chopped fresh parsley
4
0.5 kg of sliced mushrooms (fresh or canned)
5
1 tablespoon of wheat flour
6
0.5 cup of dry white wine
7
6 hard-boiled, diced eggs

Directions

1
Heat the olive oil over medium heat and cook the onion and parsley for 2 minutes
2
Add the mushrooms; cover and simmer over low heat for 10 minutes
3
Add the wheat flour and white wine
4
Stir well, cover, and simmer slowly for 5 minutes
5
Season with salt and pepper
6
Add the eggs and simmer slowly for another 5 minutes, stirring occasionally
7
Serve in individual ramekins or shells
8
This recipe makes 6 servings
9
It can also be served over toast.