Sauted mushrooms with eggs

500 g mushrooms

40 g vegetable oil

2 eggs

black pepper

salt

To take any mushrooms, except Ryzhikov.

Clean, wash and finely chop the mushrooms and place in a saucepan, salted, put to the complete evaporation of the liquid, add the butter, simmer for a few minutes.

Eggs lightly beat as scrambled eggs, add the mushrooms, until ready to bring under continuous stirring.

Served sauted mushrooms with eggs hot.