This recipe is From “Mother’s Wonderful Chicken Soup” by Myra Chanin
Green onions and fresh parsley are generally infested with insects. Please see”Kashrut Instructions” below for instructions on how to inspect for insect infestation.
- 4 Tablespoons butter or peanut oil
- ½ lb. thinly sliced fresh mushrooms
- 8 green onions, including 3 inches of green top, sliced into long ovals
- 4 eggs
- 1 teaspoon salt
- ¼ teaspoon pepper (I like white pepper for this recipe)
- 2 Tablespoons snipped or chopped fresh parsley
- ½ teaspoon garlic powder
- ½ lb. fine egg noodles (cooked according to the directions on the package and drained)
- In a skillet, over a high heat, heat 2 Tablespoons of butter or oil.
- Add the mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
- In a bowl combine the eggs with the salt, pepper, parsley and garlic powder. Mix to combine.
- Add the cooked noodles and the cooked mushrooms.
- Heat the remaining two tablespoons of oil in nonstick pan until it is very hot.
- Drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
- Cook 4 to 5 minutes on each side until brown and crispy.
- Blot with paper towels.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.