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Print Recipe
Eggs Stuffed with Buckwheat and Mushrooms Recipe
An unusual, satisfying and delicious snack for your table. It is cooked quickly, eaten as well. Great for every day and for a festive table. Guests will ask you for a recipe.
Instructions
  1. Bring buckwheat and eggs to a boil.
    Bring buckwheat and eggs to a boil.
  2. Meanwhile, wash the mushrooms, finely chop and fry in a frying pan. Pour the required amount of buckwheat from the bag, cool the eggs and peel.
    Meanwhile, wash the mushrooms, finely chop and fry in a frying pan. Pour the required amount of buckwheat from the bag, cool the eggs and peel.
  3. Mix buckwheat, mushrooms and finely chopped dill. Cut the eggs in half.
    Mix buckwheat, mushrooms and finely chopped dill. Cut the eggs in half.
  4. Carefully remove the yolks and put them in the buckwheat-mushroom mixture. Add sour cream, salt and pepper. Mix thoroughly. Fill the egg halves with the resulting mixture, garnish with dill greens. Before serving, it is better to let the snack brew a little so that the ingredients become better friends.
    Carefully remove the yolks and put them in the buckwheat-mushroom mixture. Add sour cream, salt and pepper. Mix thoroughly. Fill the egg halves with the resulting mixture, garnish with dill greens. Before serving, it is better to let the snack brew a little so that the ingredients become better friends.
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