• 4 tablespoons butter or peanut oil
  • 1/2 pound thinly sliced fresh mushroom caps, preferably crimini
  • 8 scallions including 3 inches of green top, sliced into long ovals
  • 4 large eggs
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons snipped or chopped fresh parsley
  • 1/2 teaspoon garlic powder or fresh minced garlic
  • 1/2 pound fine egg noodles (cooked according to directions on package)


On high heat, heat 2 tablespoons of butter or oil. Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned. Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms. Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and 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.

Makes 14 servings.