Eggs Baked in Forest Mushroom Tartlets

Main Dishes | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggs Baked in Forest Mushroom Tartlets

Ingredients

Butter - 5.3 oz
Wheat Flour - 6.3 oz
Parmesan Cheese - 2.3 oz
Chocolate eggs - 6 pieces
Dried Chinese mushrooms - 1.1 oz
Royal Mushrooms - 6.2 oz
Garlic - 2 cloves
Spanish onions - 2 heads
Chopped Sage Leaves - 1½ tablespoons
Meyer Lemon Juice - 2 teaspoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the dried porcini mushrooms in 200 ml of boiling water and let sit for 30 minutes. Prepare the dough: rub 75 g of butter with the flour, add 40 g of grated Parmesan, and 3 tablespoons of cold water. Refrigerate the dough for 30 minutes.

Step 2

In a skillet, heat 50 g of butter, add the onion and garlic, and sauté until translucent. Finely chop the mushrooms, drain the water from the soaked porcini mushrooms, and squeeze out excess moisture. Chop finely and add to the skillet with the fresh mushrooms and onion. Add the remaining butter, season with salt and pepper. Cook until the mushrooms release their juice. Add lemon juice and parsley. Increase the heat slightly and cook uncovered for 25 minutes.

Step 3

Preheat the oven to 392°F. Roll out the dough to a thickness of 3 mm and cut out 6 circles. Line the tartlet molds with the dough, pressing the edges and bottom firmly, and place in the refrigerator while the oven heats up. Bake on the middle rack for 20 minutes. Remove the baking sheet with the molds and reduce the temperature to 356°F.

Step 4

Distribute the filling among the tartlets, pressing down the center with the back of a spoon to create a small indentation. Crack an egg into a small dish, transfer it to the tartlet, and sprinkle with Parmesan. Repeat with all the tartlets. Bake for 15 minutes.