Mushroom and egg noodles

Gombas tojasos galuska

Mushroom and egg noodles


  • 500 g mixed mushrooms (white button mushroom, chestnut mushroom, shiitake, oyster mushroom)
  • 2 eggs
  • 1 onion
  • fresh herbs to taste (chives, coriander, parsley)
  • lettuce
  • oil, salt and pepper

For the noodles:

  • 2–3 eggs
  • 400 g flour
  • pinch of salt
  • water

To make the noodles, mix the flour and eggs together, adding sufficient water to form a loose dough. Season with a pinch of salt, then press the dough through a noodle strainer into boiling salted water. Boil for 1–2 minutes. Once the noodles have risen to the surface of the water, drain. It is best to boil the noodles in two or three batches rather than all in one go, as they tend to clump together.

Fry the sliced mushrooms in a little oil and season with salt and pepper. Add the noodles to the pan, stir, then pour over the beaten eggs. Season with a little extra salt, if necessary. Cook until the eggs are set, stirring all the time.

Sprinkle with fresh chopped herbs and grated parmesan and serve with a green salad.

Best served immediately.