Mushrooms from eggs recipe. Mushrooms

Not only for large feasts, but also simply for guests in an informal setting or a cozy family celebration. A beautiful snack is doubly pleasant!

I love stuffed eggs - delicious and satisfying! Mushrooms, as you probably already guessed, are also eggs with filling, plus interesting caps that usually cause bewilderment;)

The first and most common association, as I already understood, is that they are made of chocolate)) But, as you understand, chocolate with boiled eggs is not a classic of the genre)) The second option is that the caps are made from real mushroom caps. But this is also wrong. However, first things first.

For the mushroom snack you will need the following ingredients:

Preparation:

1. Boil eggs. I cook them for a long time (usually about an hour, and sometimes longer - I like “repekas”). Then I cool it in cold water. After such procedures, the eggs turn out tasty and easy to peel. The protein should not be deformed (after all, the appearance of the snack depends on this); the film should also be removed.

2. Cut off the tops. Namely, about 1/3 of the thickest part of the egg. These are future mushroom caps.

3. I take out the yolk. Thus, I free the stem of the future mushroom from the inside for filling.

As if by chance, I came across eggs with a yolk that was very low and on the side, not in the center. Thus, the part of the white wall to which the yolk was flattened turned out to be thin and vulnerable. So she broke through...

I tried again. Since the location of the yolk in all eggs was the same, the result was the same. Then I realized that the same thing would happen to the other seven squirrels if I didn’t change tactics.

As a result, I used a small knife to make a hole that was convenient for me and had the most correct shape (in the middle), and then extracted the yolk from it in parts. If it were located more or less in the center, these difficulties would not arise and the process would be significantly accelerated.

4. I make hats. I filter very strong tea freshly brewed in a thermos and pour it into a saucepan. I also put the cut tops there, cut side up.

I close the lid and put it on fire (medium or slightly lower), boil for 15 minutes. I no longer take them out with real hats :)

I hasten to warn you - this color does not affect the taste of the protein in any way, so eat calmly! :)

5. Grate the yolk on a fine grater.

6. I grate the cod liver on a fine grater. You can also mash it with a fork if you wish.

7. Combine the ingredients for the filling. Namely: yolk, cod liver, mayonnaise.

I stir. I didn’t add more salt, because... according to my taste this was not required.

8. Making weed. I put washed and dried parsley on the plate on which I will serve the appetizer on the table.

We will need:

1. boiled eggs

2. a jar of cod liver (you can easily use sprats, but with liver it turns out more tender)

4. greens for decoration

So, take boiled eggs and cut them so that you get 2 parts: 2/3 (thin part) and 1/3 (thicker part). The smaller part will be the cap of our mushroom. The big one is the leg. Remove the egg yolk from the halves into a separate bowl.





While the caps are browning, let's make the filling. To do this, add cod liver and mayonnaise to the yolks. Mix everything with a fork



Then we stuff our “bottoms”. If there is a small hole left from the yolk, you can carefully use a knife to enlarge it.



After the caps have turned brown, take them out of the tea and let them cool. Let's start picking our mushrooms. Place the greens on a plate, forming a lawn. We place the “legs” on the greens, cut side down. We also put a little minced meat in the caps and put the cap on the mushroom stem.

Previously, this dish was considered a delicacy; eggs stuffed with mushrooms were served as a delicious appetizer for the holiday table. Now this recipe is available to any housewife to diversify her arsenal of dishes. Simple preparation, a simple set of products, a variety of execution options and an original presentation have made this tasty, hearty dish a frequent guest on the tables of knowledgeable housewives.

Holiday recipes can also be used on regular weekdays. The abundance of filling options will easily transform the dish from a tasty appetizer into a main dish, and the originality of the presentation will not leave anyone indifferent.

There are many options for fillings: fish, meat, liver, vegetables. With cheese, sour cream, mayonnaise. With sauce, with gravy, with garlic, onions and herbs, in general, as much as your imagination allows. Each of these recipes uses egg yolks, so there is no waste in this dish, everything will go to future use.

For the most fun and resourceful people, we provide a video recipe for assorted stuffed eggs. Five different fillings in one dish:

Today, from all this variety, we are preparing a delicious dish of eggs with mushroom filling, an excellent recipe for lovers of forest friends, and the unusual presentation of the dish will add appetizing to it.

How to serve the dish

This dish looks good on a plate of greens; the eggs themselves must be turned into boletus mushrooms with a stem and a cap, garnished with mayonnaise or sauce. Hats made from boiled chicken protein can be of any color: brown, golden, red, red, whatever your imagination allows. To do this, they need to be boiled in colored water with tea or onion peels, beets, and so on, depending on the shade you choose.

Another option for making caps is fresh tomatoes; in combination with white mayonnaise dots, you get improvised fly agarics. And, of course, real champignon or other mushroom caps on a stalk of stuffed eggs, a very original dish that will decorate any table.

A very simple, but no less tasty option is boats: a boiled egg cut in half. It’s quick, satisfying, and for a beautiful presentation, you can decorate it with herbs, large slices of mushrooms, or, if you have small mushrooms, then they will look great on top of the filling.

Classic recipe

How to make stuffed egg masterpieces with mushrooms very easily? The answer to this question will be provided by a classic dish recipe.



Product set:

• mushrooms;
• several chicken eggs;
• oil, vegetable or butter;
• bulb;
• raw carrots;
• fresh herbs;
• mayonnaise;
• spices.

For preparation:

1. Wash the eggs under running water and set to boil.
2. Peel the onion, cut into cubes, and fry until golden brown in a frying pan with oil.
3. We clean the mushrooms, wash them thoroughly, remove all stains, and cut off the end of the stems. Chop finely and fry along with the onion. Excess moisture should come out of the mushrooms, but do not overcook, the filling should be juicy.
4. We cool the boiled eggs in ice water for better separation of the shell. When they have cooled, carefully peel and cut each egg in half. We remove the yolk with a teaspoon into our filling. The egg preparations are ready.
5. Salt and pepper the mushroom mixture with onions and yolks, add mayonnaise and herbs if desired, and place in a blender. The filling should be homogeneous.
6. Fill the egg white halves with the filling using a teaspoon and place them beautifully on a prepared dish or plate. Sprinkle finely chopped herbs on top and serve.

Eggs filled with aromatic dried mushrooms and onions

A wonderful recipe for the lucky owners of dried mushrooms. When preparing eggs (chicken) stuffed with aromatic dried mushrooms, we will need a little more time to pre-soak the mushrooms.



You can pour them with cold water the night before or with boiling water for an hour before cooking, and then boil them in salted water until completely soaked. Eggs stuffed not only with mushrooms, but also with green onions are very tasty.

Set of products for the recipe:

• dry mushrooms – 20 g;
• five chicken eggs;
• onion – 1 piece;
• butter – 40 g;
• salt, pepper, spices to taste;
• 1 bunch of fresh parsley, dill.

The recipe is simple:

1. Cut the boiled eggs into halves and remove the yolk.
2. Grind the dry mushrooms in a blender, add the onions, yolks and herbs fried in oil. Salt, pepper and add chopped herbs.
3. Mix the filling and fill our boats. The dish is ready, you can serve it, all you have to do is add some greenery on top for beauty.

Finger-licking eggs stuffed with mushrooms and cheese

One of the universal recipes, in which eggs stuffed with any mushrooms and hard cheese are equally tasty cold or hot. The recipe is incredibly simple, it won’t take much time, and absolutely everyone will like this hearty appetizer of eggs stuffed with champignons.

• five eggs;
• fresh green onions;
• four large champignons;
• hard cheese – 50g;
• mayonnaise, tablespoon;
• spices.

A step-by-step video recipe will help you learn how to cook this dish deliciously, and most importantly, quickly:

Eggs stuffed with dried mushrooms: recipe

The recipe will help you surprise your loved ones with a new dish - an appetizer of stuffed eggs with dry mushrooms. You can add cheese, sour cream or cream, mayonnaise and garlic to your taste. A special serving in the form of boletus mushrooms will decorate your dish.

List of ingredients:

• several fresh chicken eggs;
• black tea;
• dried mushrooms;
• sour cream;
• bulb onions;
• butter;
• spices;
• dill or parsley.

Step-by-step preparation:

1. Soak the mushrooms in boiling water for an hour, rinse well and cook for another 30 minutes in salted water.
2. Let the eggs cook, after washing them first, especially homemade ones. Once cooked, cool completely in cold water.
3. Heat butter in a frying pan, fry finely chopped onion until half cooked.
4. Dry the soaked mushrooms and chop finely. Simmer together with onions to remove excess moisture.
5. The peeled testicles must be cut near the narrowest point to form the cap of the boletus. Boil all the caps for five minutes along with a bag of black tea until they turn brown.
6. We remove the remaining part of the egg (the leg of our boletus) from the yolk with a teaspoon.
7. Place the stewed mushrooms and onions in a blender, add salt and pepper, and mix with yolks and cream. Beat the resulting mixture in a blender, the filling is ready.
8. We fill our legs with the filling.
9. To serve, line a plate with herbs and beautifully distribute the boletus legs on it. We cover our legs with brown caps, the appetizing meadow is ready.

Eggs stuffed with pickled mushrooms

A practical recipe for canned mushrooms from any eggs stuffed with salted pickled mushrooms. A universal cold appetizer for any event. You will like marinated mushrooms in this version.



Products:

• canned mushrooms;
• several boiled chicken eggs;
• sausage cheese;
• garlic;
• salt, pepper to taste;
• bulb onions;
• vegetable oil;
• sugar;
• vinegar or lemon juice;
• greens for decoration.

Learning to cook:

1. We clean the eggs, cut them in half, and separate the yolks from the whites using a teaspoon.
2. Finely chop the mushrooms, grate cheese into them, salt and pepper, add a teaspoon of sugar and lemon juice.
3. Peel, finely chop the onion, mix with mushrooms and yolk.
4. Pass a couple of cloves of garlic through a garlic press and mix with the filling. If you see that the mixture is thick, add a couple of tablespoons of vegetable oil until the required consistency is obtained.
5. We prepare a beautiful dish, which we decorate in advance with herbs: parsley, dill or lettuce.
6. We fill our egg white halves and distribute them beautifully on the plate, bon appetit.

Recipe with chanterelle filling

The unusual thing about this recipe is that we can take any eggs and do not stuff them with chanterelles, but decorate them with whole mushrooms on top. It looks very attractive, the chanterelles are small in size and easily fit on stuffed egg boats.

Ingredients:

• chanterelles;
• several eggs;
• processed cheese;
• garlic;
• mayonnaise;
• spices;
• fresh dill.
1. We thoroughly wash the chanterelles, clean them, and cook in salted water for 40 minutes.
2. Raw eggs must first be hard-boiled, boiled eggs should be cut in half, and the yolk should be removed.
3. Grate the melted cheese and mix it with the yolks.
4. Peel and finely chop a couple of cloves of garlic.
5. Thoroughly mix garlic, processed cheese, yolks and mayonnaise, spices to taste.
6. We fill our protein boats with filling, decorate the top with a whole chanterelle, dill, bon appetit.

Eggs stuffed with champignons and ham

One of the unusual recipes is an assortment of colorful eggs stuffed with ham and mushrooms. Boiled, peeled eggs are boiled with a bag of black tea, beets or any other food coloring, which gives the dish an original rainbow coloring. If you don't have time to color the whites, this recipe works for regular, standard white eggs.

Product set:

• six eggs;
• smoked ham;
• fried champignons with onions;
• fresh parsley;
• ground white pepper;
• mayonnaise;
• salt.

Video recipe:

Eggs stuffed with porcini mushrooms

A wonderful, easy to prepare snack. Eggs stuffed with fried porcini mushrooms are suitable for any table and event. You can diversify the recipe by filling several eggs with any mushrooms, not just white ones, or even a mixture of different mushrooms.

• 3-5 chicken eggs;
• small onion - 1 piece;
• large white mushroom - 1 piece;
• spices;
• mayonnaise.

You can see the cooking steps in the step-by-step video recipe:

Recipe for stuffed quail eggs

The secret of this recipe is that stuffed quail eggs will be baked in the oven in champignon caps with cheese, and there will also be hunting sausages, an intriguing composition. Since the eggs themselves are very small and inconvenient in terms of filling, we will stuff the champignons with them, which in combination with cheese will give a unique, original taste.

Products:

• large champignons - 9 pieces;
• nine quail eggs;
• hard cheese – 50 g;
• hunting sausages – 2 pieces;
• onion – 1 piece;
• vegetable oil;
• butter;
• fresh herbs;
• sour cream;
• salt and pepper to taste.

Detailed video recipe for preparing the dish:

If you have your own interesting original recipe for this dish or you have modified ours, share your achievements with our subscribers in the comments. Save recipes to bookmarks and share them with friends. All the best.

Invite your little one to go to the forest to pick mushrooms. Yes, not simple, but fabulous! Surprise him with these porcini mushrooms, which every child can eat without fear. This dish looks amazing on any table!

Egg mushrooms - Preparation:

1. Brew several black tea bags in boiling water. The infusion must be very strong in order to color the protein.

2. Boil the eggs and carefully peel them.

3. Cut each egg into two parts so that one is slightly larger than the other. The result is the following halves: the large one will be the stem of the mushroom, and the small one will be the cap. If there is a yolk in the cap, pull it all out.

6. Wait until the tea is well brewed. Carefully lower the caps into the tea leaves, leaving the stems white.

8. Let them lie there for about 15 minutes.

9. Meanwhile, prepare a “clearing”: decorate a plate with herbs and place mushroom stems from uncolored egg halves on it.

10. Take out the hats and dry them a little on a plate.

11. Place a cap on each mushroom - your fabulous mushroom meadow is ready!

It will never go unnoticed by your guests.

LIST OF INGREDIENTS

• 5-10 eggs
• 1 can of canned fish
• 1-2 tsp. mayonnaise
• dill greens
• salt pepper
• 3 tea bags

— STEP-BY-STEP RECIPE

To prepare the appetizer, we need to boil the eggs.

Place the boiled eggs in a saucepan, fill them with water until they are completely covered, add salt so that the eggs do not burst during cooking.

Place the pan on the stove and turn it on.

At full power, bring the eggs to a boil, and then reduce the heat and cook them for 9 minutes at medium boil.

Then remove from the stove, cool and peel.

Separately, prepare a strong tea brew.

Pour some water into a small saucepan and add regular black tea bags.

Place the pan on the stove and bring to a boil.

As soon as the tea boils, turn down the heat.

Meanwhile, cut the eggs crosswise into 2 parts.

We cut off 1/3 from the thick edge - these will be the caps of our mushrooms, and most of the egg - these will be the mushroom legs.

Carefully remove the yolks and transfer them to a separate bowl.

We do this with all the eggs.

Place the resulting mushroom caps into strong tea leaves and boil for 10 minutes at low power.

Tea will give our caps a brown color, but this will not affect their taste in any way.

In the meantime, remove the yolks from the future mushroom legs and knead them thoroughly with a fork.

Add any canned fish to the yolks, I use tuna, and thoroughly grind the filling until smooth.

You can also use cod liver, any pate or mushrooms fried with onions as a filling.

Add mayonnaise and pepper to taste, as well as some finely chopped herbs, I use dill.

Mix everything well.

Taste the filling for salt and add more salt if necessary.

The filling is ready.

We fill the future mushroom stems tightly with the resulting mixture.

After 10 minutes, the mushroom caps turned a beautiful brown color.

We take them out onto a plate lined with a napkin and turn them over to drain off excess liquid.

We line a serving dish with herbs, imitate a clearing and place mushroom stems on it.

Lightly fill the caps with filling and place them on the legs.

The remaining filling is perfect for sandwiches.

Surprise your guests with this delicious and mouth-watering appetizer, I wish everyone a bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇


👆Subscribe in 1 click

Dina was with you. See you again, see you new recipes!

Appetizer of stuffed eggs “Boletus mushrooms”— VIDEO RECIPE

Appetizer of stuffed eggs “Boletus mushrooms”- PHOTO