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Eggs stuffed with Mushrooms

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Ingredients Edit

Directions Edit

  1. Wash the dried boletuses thoroughly, soak them for 3 – 4 hours until they swell, then wash them again.
  2. For boiling place them into the water in which they swelled, add 3% vinegar and boil until done.
  3. Use hard-boiled eggs, remove shells, cut off the blunt end of each egg and take out the yolks.
  4. Shred the boiled mushrooms, fry and blend with fried onions and yolk, add the salt.
  5. Fill the centre of the whites with this mixture.
  6. Arrange them in a salad-dish and cover with the cut-off tops.
  7. Pour over the sauce, garnish with greens and serve.

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