How to cook
Clean the mushrooms, chop them and boil them in salted water with the grated carrots, chopped onion and black pepper. Pour out the broth of the cooked vegetables into a separate bowl, remove the peppercorns.
In a separate dish, fry 3 level tablespoons of flour with the butter and make a moderately thick sauce with the mushroom broth. Add 2 eggs, beaten with yogurt, then add the drained mushrooms, onions and carrots.
Let the dish boil on medium heat for about 4 minutes, constantly stirring to prevent the eggs from curdling.