How to cook
Clean and wash the mushrooms. Boil them in salted water with the coarsely chopped carrots, onion and peppercorns. Strain the broth from the boiled mushrooms. Fry the flour with 4-5 tablespoons of butter and dilute it to a moderately thick sauce using the mushroom broth.
Add the beaten with yoghurt eggs and drained mushrooms. Allow the stew with mushrooms to boil for 3-4 minutes, stirring constantly to prevent the eggs from curdling.
Serve with French fries, if desired.