Clean the freshly collected forest mushrooms. To do this, clean the individual, whole mushroom under lukewarm water with the help of a toothbrush. After cutting, make sure not to bring the mushroom into contact with water, otherwise it will absorb too much liquid.
Briefly sauté the finely diced onions in a large piece of butter. Then immediately add the forest mushrooms with the mixed in caraway seeds and chives and fry depending on your preference. Season with salt and pepper.
In the meantime, beat the eggs in a separate container and whisk. When the mushrooms have reached the desired cooking point, add the eggs and fry everything until sticky.
Serve with toast or a fresh slice of farmhouse bread with butter and a bitter beer.
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