Platter of Eggs Stuffed with Mushrooms
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Eggs Stuffed with Mushrooms


Russia   -   Yaitsa, Farshirovannye Gribami
Makes:
Effort:
Sched:
DoAhead:  		 16 ea
***
1-1/2 hrs
Yes		 Stuffing eggs is an exercise in frustration - unless you have the simple but miraculous tools and techniques that make it so easy.

8
------
9
8
1/4
1/4
4
1/4
1
1/3
------
3
3
------
1/3
3
------


---
oz
oz
c
c

t
t
t
---
T
T
---
c
T
---

Eggs, ExL
-- Stuffing
Mushrooms (1)
Onion
Parsley, flat
Dill, fresh
Yolks from Eggs  
Hot Chili Sauce
Salt
Pepper
------------
Butter
Butter (more)
-- Topping
Mayonnaise (2)
Sour Cream
-- Garnish
Roasted Red Peppers (3)  

Dill and Parsley are measured after chopping, lightly packed.
All Stuffing items should be chopped quite fine so the go through the pipe easily, but not to mush. I use a Mini-Prep processor for the Onions and Mushrooms.

Do-Ahead:   -   (1 hr - 15 min work)
  1. Boil and peel EGGS - for the best method see our Boiling Eggs page. Even so, start some extras in case some have invisible cracks. Chill peeled eggs well.
Stuffing   -   (55 min)
  1. Cut cold Eggs in half lengthwise and pop out the yolks. See our Egg Cutter for the best cutting tool.
  2. IF using fresh Shiitakes, stem them and soak in hot water for 30 minutes. Wring out. This greatly improves their texture.
  3. Chop MUSHROOMS very fine.
  4. Chop ONIONS very fine.
  5. Chop PARSLEY and DILL fine. Mix.
  6. In a spacious sauté pan, heat 3 T Butter. Fry the Onions stirring over moderate heat until light golden.
  7. Stir in 3 T more Butter and the Mushrooms. Continue to fry stirring until the Mushrooms are cooked through and tender.
  8. Mash together all Stuffing items until very evenly blended.
Toppings   -   (5 min)
  1. Beat together Mayonnaise and Sour Cream until smooth.
  2. Cut RED PEPPER into strips about 1/4 inch wide and 1 inch long.
Stuff, Garnish and Serve   -   (20 min)
  1. Pack Stuffing into a Pastry Bag with a 1/2 inch round nozzle. Pipe stuffing into egg halves, domed a bit higher than the tops of the Eggs.
  2. Top each Egg with the Mayonnaise mix.
  3. Garnish Eggs with a strip of Red Pepper.
  4. If you need to hold the finished eggs for awhile before serving, even overnight, see Note-4.
  5. Serve cold or cool.
NOTES:

  1. Mushrooms:

      I use fresh Shiitakes as they are probably somewhat like Russian mushrooms. If you use them, note the soaking step. My second choice would be the small King Trumpet Oyster Mushrooms now easily available here in Southern California. If necessary, use White Mushrooms.

  2. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods Real (west of the Mississippi), as most food writers agree.

  3. Roasted Red Peppers:

      Jars of flame roasted peppers can be found in the pickles section of most markets. These days they are often from Bulgaria, which is fine. Alternatively, you could blast a red bell pepper black with your Kitchen Torch, brush off the skin and steam it until almost as tender as the canned variety.

  4. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  5. 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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