Plate of Mushroom Stuffed Eggs
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Stuffed Eggs with Mushrooms
Ukraine
  -   Nachyniuvani Yaitsia
Makes
Effort:
Sched:
DoAhead:  
12 ea  
**
2-1/2 hr  
Yes
These easy to make stuffed eggs feature a fine mushroomy flavor and are great for buffet or the zakusky table. If you have any wild mushrooms, mix a few in for even more mushroomy flavor.



6
------
5-1/2
2
2
1-1/2
1
1/2
1/4
------

---
oz

T
T
T
t
t
---
Eggs, ExL
-- Stuffing
Mushrooms (1)
Scallions
Butter
Sour Cream
Mayonnaise
Salt
Pepper
-- Garnish
Dill, Parsley
and/or Paprika
Make   -   (2-1/2 hr - 25 min work)
  1. Place EGGS in a saucepan with cold water to cover by about 1/2 inch. Bring to a boil over high heat for 1 minute, then turn off the heat and let them sit covered until you can poke your finger into the water. Peel them under cold running water and chill them.
  2. Slice cold Eggs in half lengthwise and scoop out the yolks.
  3. Chop MUSHROOMS small. Chop SCALLIONS fine. Mix
  4. Heat Butter and fry Mushroom Mix until mushrooms giving up much of their moisture, but don't fry until too dry.
  5. Mash together Mushroom mix and Yolks until very even, then work in Salt, Pepper, Sour Cream and Mayonnaise. Check for seasoning to taste.
  6. Pack Stuffing into a pastry bag with a plain round nozzle and pipe it into egg halves. Garnish as desired (the photo specimens have dill and Hungarian paprika).
  7. Chill well in the refrigerator. Serve cold or cool.
NOTES:
  1. Mushrooms:   Regular white mushrooms are presumed here, but in Ukraine they would likely be mixed with at last some wild mushrooms, if available.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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