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- 1 1/2 lbs potatoes, such as red or Yukon gold, peeled and cut into large chunks
- about 3 1/2 cups vegetable stock (enough to cover the potatoes)
- salt and freshly ground black pepper
- 6 medium or 4 large onions, finely sliced
- 1 tablespoon olive oil
- 1 3/4 lbs fresh mushrooms, roughly chopped
- 4 large organic free-range eggs
- 1/2 cup fresh flat-leaf parsley, finely chopped
Directions:View on Epicurious
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