Stuffed Eggs with Mushrooms
⏳ Time
20 minutes
🥕 Ingredients
6
🍽️ Servings
10
Description
A terrible nostalgia suddenly hit me — clearly before New Year's, incredibly delicious and just good. By the way, do not pour out the water from the mushrooms; use it for soup or sauce — I used it for mushroom sauce with zucchini pancakes.
Ingredients
- Chicken Egg - 5 pieces
- Dried Chinese mushrooms - 1.8 oz
- Onion - 2 heads
- Sour Cream - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the dried noble mushrooms in hot water for a few hours (I left them overnight).
Step 2
Boil the eggs for about 5 minutes, cover with a lid, and cool. Carefully peel the shells and gently cut them in half lengthwise. Remove the yolks.
Step 3
Finely chop the onion and mushrooms. Sauté them together, adding salt and pepper.
Step 4
Add the onion and mushrooms to the yolks, also add the sour cream, mix, and taste for salt and pepper.
Step 5
Generously stuff the eggs and sprinkle with finely chopped green onions.
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