Stuffed Eggs "Gourmet" with Dried Mushrooms Recipe
Today I want to introduce you to a snack that instantly disappears from the table when I have guests. The aroma of dried mushrooms leaves no one indifferent. If you have a handful of dried mushrooms left after the fall, prepare this snack, you will not regret it! It is very easy to cook, and the result is always pleasing. There are a lot of egg casserole recipes on the website, but I haven't found them yet.
Servings 6
Prep Time 3 minutes
Cook Time 40 minutes
Ingredients
- 150 gram Carrot
- 150 gram Onion
- 60 gram Mushrooms dried
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 tablespoons Mayonnaise
- 6 pieces Chicken egg
- Pepper white
Instructions
- Grate the carrots on a coarse grater, cut the onion into small cubes and send it to a heated frying pan with olive oil and butter. Fry until golden brown. Add finely chopped boiled mushrooms, pepper, salt and fry everything a little more.
- Cut the peeled eggs in half, remove the yolks, grate them on a fine grater and send them to the cooled casserole, pour mayonnaise.
- Mix everything together. The filling should keep its shape and be more salty than you are used to. In combination with fresh proteins, it will be easy. Fill the egg halves with the filling. Served with mayonnaise. This snack can be made from fresh mushrooms, when baking, adding mushroom powder or 0.5 cubes of mushroom broth.