This dish appeared back in the sixteenth century, but then it was considered a delicacy that was not available to mere mortals. In the twentieth century, the situation changed, and every housewife could prepare such an appetizer for a festive or everyday table, and due to the fact that eggs are ideally combined with any other products, many fillings appeared, including mushroom ones.
Classic recipe
If you stuff eggs with mushrooms and yolk, you will get a tasty and satisfying snack, as they say, “both for the feast and for the world.” To ensure that the filling in the protein boats is not dry, you need to finely chop all the ingredients and add mayonnaise or sour cream to the minced meat.
For the classic version of the mushroom filling for stuffed eggs, you need to prepare:
- 150 g of fresh or frozen mushrooms (any type will do);
- 150 g onions;
- 150 g carrots;
- 10 chicken eggs;
- 30 ml vegetable oil;
- 30 g mayonnaise (sour cream);
- herbs, salt and spices to taste.
You can prepare such an appetizer for the buffet table in just 40-50 minutes, including the time of boiling and cooling the stuffing product.
The average calorie content of the finished dish is 132.9 kcal/100 g.
Prepare eggs stuffed with mushrooms and yolk, step by step:
- The first step is to rinse the eggs in cold water and put them to boil. To prevent them from being overcooked, 10 minutes after the water boils, they need to be removed and placed in ice water to cool;
- While the stuffing product is cooking, you need to start filling. For it, in a deep frying pan with vegetable oil, you need to saute chopped onions and grated carrots for several minutes;
- Then add clean chopped mushrooms to the frying pan. Fry everything for about 25 minutes. Grind the fried filling using a meat grinder or blender;
- Remove the shells from the cooled eggs, cut each into two halves, and carefully remove the yolks. Mash this filling ingredient with a fork or grate it on a fine grater and combine with the ground mass;
- Season the filling with mayonnaise, add salt and spices. Greens can also be added to the filling or sprinkled on a ready-made snack;
- Fill the egg white halves with the prepared filling, decorate to your liking and the dish is ready.
Potato zrazy with mushrooms
Potato cutlets ( zrazy ) are made from mashed potatoes with various fillings, usually meat, mushrooms, cabbage or cheese. I use mushrooms in this recipe. For juiciness and flavor, mushrooms are fried in a frying pan along with onions. Potatoes go well with mushrooms, giving the dish a harmonious taste. Potato cutlets (zrazy) are served as a separate dish without any side dishes; you just need to use sour cream as a sauce, which goes well with zrazy, and they become even tastier.
Ingredients for cooking:
champignons 300 g Potatoes 800 g Onions 1 pc. Whole wheat flour 3 tbsp. l. Breadcrumbs 4 tbsp. l. Egg 1 pc. Vegetable oil 100 ml Table salt - to taste Black pepper - to taste
Step-by-step cooking plan:
Step 1. Peel the potatoes, wash them, cut them into small cubes and place them in a bowl with salted water for cooking. Boil potatoes until tender.
Step 2. Meanwhile, prepare the mushroom filling. Wash the champignons and cut into medium-sized cubes. Peel the onion and cut into small cubes.
Step 3. Fry the mushrooms along with the onions in a frying pan with heated oil. Approximate frying time is 5 minutes. Stir the mixture if necessary. Add salt and pepper to taste.
Step 4: Drain the boiled potatoes and puree them. It is better not to use a mixer or blender for these purposes, this will make the potatoes too sticky. Cool the puree completely, break into one egg and mix.
Step 5. Then add the required amount of flour to the potato mixture. Mix all ingredients thoroughly to obtain a dense structure.
Step 6: Form a potato tablet and place the mushroom filling inside.
Step 7. Fold the potato tablet so that there is a filling inside. Each roll is cooked in breadcrumbs on all sides at the same time, giving them a beautiful and regular shape.
Step 8. In a frying pan of heated oil, fry the preparations in it over medium heat. The frying pan must not be covered, otherwise the zrazy will begin to spread and lose its shape. When one side is red, carefully turn them to the other side using a turner.
Step 9. Zrazy stuffed with champignons are ready to serve!
Bon appetit!
Eggs stuffed with dry mushrooms and onions
Even if the mushroom season is long over, you can still cook eggs stuffed with mushrooms. Dried trophies from a quiet hunt are also perfect for this snack.
To prepare the stuffing mixture from dried mushrooms, you will need:
- 10 chicken eggs;
- 60 g dried mushrooms;
- 6−12 g garlic;
- 150 g onions;
- 30−40 ml vegetable oil;
- 30−40 ml mayonnaise;
- salt and spices to taste.
Since the process of preparing dried mushrooms takes about one and a half hours, the total preparation time for the snack will accordingly increase to 2-2.5 hours.
Eggs stuffed with dried mushrooms
A very piquant appetizer using dried mushrooms is obtained. After all, it is this filling that gives it a special forest aroma. I immediately remember the unforgettable moments of “silent hunting,” forest air and clearings covered with emerald grass.
Ingredients
- Eggs – 8-9 pcs;
- Dried forest mushrooms – 70 g;
- Onion – 1 piece;
- Sweet cream butter – 3 tbsp;
- Black pepper - to taste;
- Mayonnaise – 2 tbsp;
- Dill – 1 bunch;
- Salt - to taste.
How to make eggs stuffed with mushrooms
- We pre-cook the dried mushrooms - wash them, pour boiling water over them and leave for 4-5 hours (overnight is possible).
- Boil hard-boiled eggs, cover with cold water, and peel.
- Place the mushrooms on the stove and cook in the same water in which they were soaked for 1-1.5 hours.
- Chop the onion and fry in oil until golden brown.
- Grind the prepared mushrooms and fried onions using a blender (or meat grinder).
- Peel the eggs, cut them lengthwise, and carefully remove the yolk with a spoon.
- Knead the yolk, mix with mushrooms and onions.
- Add pepper and salt to the resulting mass.
- Fill the egg halves, lightly grease with mayonnaise (you can decorate with any herbs).
- Wash the dill and chop it coarsely.
- Place dill and halves of stuffed eggs on a large beautiful plate.
Now you know how to prepare a delicious appetizer - eggs stuffed with mushrooms. There are no tricks here, all the ingredients are simple and as accessible as possible. Bon appetit!
1. Wash the mushrooms, peel the caps and cut them into any shape, since they will then be crushed into a homogeneous mass. If you plan to stuff eggs with whole mushrooms, then cut them into small cubes.
2. Peel the onions and garlic and finely chop them. 3. In a frying pan in vegetable oil, fry the mushrooms until transparent. Collect the water that will be released from them with a ladle, so that you can later use it for some other dish, for example, stew or soup 4. Add the prepared onions and garlic to the pan with the mushrooms. 5. Season the champignons with onions with salt, pepper and any spices to taste, and fry them until golden brown. I use mushroom seasoning, ground ginger and nutmeg powder as flavoring and aromatic additives. 6. Place the mushrooms in a deep, convenient bowl and take a stationary or immersion blender. 7. Grind the mushrooms until smooth.
At the same time, simultaneously boil the eggs until hard. Place them in cold water to cool and clean thoroughly. Then remove the shell, cut into two halves, remove the yolks and add them to the mushroom mixture.
8. Stir the mushroom filling until smooth. Adjust the taste with salt and spices. 9. Prepare boiled egg whites for stuffing. 10. Fill the eggs with the filling, decorate them with chopped herbs on top and serve. If the treat will be consumed immediately after preparation, then wrap it in cling film and keep it in the refrigerator.
Watch also the video recipe on how to cook eggs stuffed with mushrooms.
"Boletus mushrooms"
This serving of stuffed eggs makes the dish a central appetizer on the holiday table, which will be difficult not to notice or resist trying. For filling, you can use any filling, not only mushroom, but also pate, cod liver, sardines, etc.
To turn an ordinary appetizer into beautiful “boletus mushrooms” filled with minced mushrooms, you need to take:
- 1 bag of black brewed tea;
- 5 chicken eggs;
- 70 g onions;
- 100 g fresh champignons;
- 25 ml vegetable oil;
- 30 g mayonnaise;
- salt, pepper to taste.
The preparation time for such a spectacular cold appetizer is 40-50 minutes.
The calorie content of boletus mushrooms made from eggs will be 176.6 kcal per 100 g.
How to cook mushroom-shaped eggs stuffed with mushrooms:
Eggs stuffed with champignons and cheese
The mushroom filling for stuffed eggs often includes, in addition to boiled yolks and fried (or pickled) mushrooms, only vegetables - onions and garlic, but there is another very tasty combination: the listed ingredients plus cheese. When using different types of hard cheese, the final taste of the snack may differ significantly.
For eggs with cheese and mushroom filling you will need:
- 10 hard-boiled chicken eggs;
- 180 g of any hard cheese;
- 350 g fresh champignons;
- 140 g onions;
- 12 g garlic;
- 90 g or to taste mayonnaise;
- salt and spices.
This version of the filling does not take very long to prepare, so all stages of creating the snack will be completed in a period of time from 40 to 50 minutes.
The calorie content of every 100 grams of stuffed eggs will be 159.6 kilocalories.
Cooking sequence:
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- Boil the champignons in salted water until tender and cool. After this, pass them through a meat grinder along with peeled onions;
- Grate hard cheese, yolks extracted from whites and garlic on a fine grater. Combine these ingredients with champignons and onions, mix, season with mayonnaise and spices to taste. If necessary, add salt to the mass (the taste of some types of cheese can be so rich that salt and spices are not needed);
- Fill white egg white boats with the mixture. The finished appetizer can be sprinkled with finely chopped dill or cheese shavings on top.
How to cook stuffed eggs, step-by-step recipe with photos
To prepare eggs stuffed with mushrooms, you need to boil the eggs, peel them, cut them into two parts, prepare the mushroom filling (mushroom mince) and stuff these egg halves with it.
And now a step-by-step recipe with photos
I have frozen fresh mushrooms, I put them in the microwave and defrost them. When the mushrooms are defrosted, I rinse them under water, put them in a saucepan, fill them with water, add salt and let them cook for 1 hour. During cooking, I remove the foam that forms with a slotted spoon.
If you have fresh forest mushrooms , then their preparation is similar to the preparation of fresh frozen ones, only they do not need to be defrosted.
Cooking champignons does not require preliminary boiling, they just need to be cut and fried.
Dry mushrooms must first be soaked in milk for 4 - 5 hours, and then boiled in the same way as fresh or frozen mushrooms.
While the mushrooms are cooking, I put the eggs in another pan to boil. I put the eggs in boiling water and hard-boil for about 7 - 8 minutes, although to hard-boil the eggs, you can initially put the eggs in cold water and also cook for about 7 minutes after the water boils. Pour boiled eggs with cold water and cool. While the eggs are cooling, I peel the onions. Of the seven eggs, I specifically took 6 homemade and one store-bought (it’s white).
After cooling, I peel the eggs and cut the peeled eggs lengthwise into two halves.
I take out the yolk from each half of the egg and place it in a deep plate. I hope you have noticed how different the yolks of homemade eggs are from store-bought ones.
Mash all the egg yolks well with a fork.
After an hour, I throw the already boiled mushrooms into a colander and let them cool.
While the mushrooms are cooling, I cut the onion into small cubes. I finely chop the cooled mushrooms with a knife. You can, of course, put them through a meat grinder, but I prefer the mushrooms to be cut into small pieces. It tastes better this way.
Then I put a frying pan on the stove, pour sunflower oil into it, when the oil is hot, I put the mushrooms in the frying pan. Stirring occasionally, fry the mushrooms for 5-7 minutes.
Then I pour the chopped onions into the pan.
I fry the onion and mushrooms for another 10 minutes, also stirring so that the onion does not burn.
I cool the finished fried mushrooms with onions and transfer them to a plate with the yolks.
I add mayonnaise to the resulting mushroom mince and mix everything well.
Using the resulting mushroom filling, I stuff the egg halves, from which I previously took the yolks for the mushroom stuffing. the filling ( minced mushroom ) with a teaspoon in place of the yolk in the form of a mound and I get eggs stuffed with mushrooms .
Place the finished stuffed eggs with mushrooms If desired, the top of the stuffed eggs can be decorated with chopped dill or parsley.
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How to stuff eggs with mushrooms and red caviar
Red caviar is a very healthy product for the human body, but it is also quite expensive, so it appears on most people’s tables most often on holiday tables. If you are already tired of sandwiches with red caviar or you just want to surprise your guests with a new presentation of this delicacy, then you can use it as a filling for stuffed eggs.
For this festive snack you need to take:
- 5 pre-boiled chicken eggs;
- 50 g red caviar;
- 150 g pickled mushrooms;
- 100 g onions;
- 30−50 g mayonnaise.
If you don’t need to spend time boiling eggs, you can prepare this simple dish in just 20 minutes.
The calorie content of eggs with this filling is 146.8 per 100 kcal.
Cooking method:
- Place the marinated mushrooms in a colander to drain all the liquid. Chop the onion with a knife as little as possible so that the bitterness is removed from it; you can pour boiling water over it or marinate in vinegar diluted with water;
- Mash the yolks of chicken eggs with a fork, cut the pickled mushrooms with a knife into very small cubes. Mix the onions, mushrooms and yolks together, add mayonnaise and stir;
- Fill the egg halves with mushroom stuffing, so that a small mound rises above the cavity where the yolk was. Cover the minced meat with a thin layer of caviar.
Potato zrazy with mushrooms
Zrazy is a dish of Lithuanian, Belarusian, Polish and Ukrainian cuisines. The word "zrazy" is of Polish origin, it means "slices", "pieces" of something. Despite its Polish name, the dish was first mentioned in Lithuanian historical records in the 14th century.
Initially, zrazy were meat chops stuffed with eggs and vegetables. Later, the name zrazy began to be used for potato flatbreads stuffed with mushrooms, meat, and vegetables. Potato zrazy with meat is the most popular and nutritious version of this dish. Choose the minced meat according to your taste - pork, chicken or lean beef are ideal. Potatoes, which boil quickly, are best suited for zraza.
Zrazy potato cutlets with mushrooms are a really tasty dish, I hope you will like it too.
Ingredients for cooking:
- 6 large potatoes, peeled and cut into 2-inch pieces
- kosher salt to taste (for water)
- 1 egg
- 1 tbsp. l. all purpose flour
- freshly ground pepper (optional for potatoes)
- 16 oz. mushrooms, sliced
- 1 large onion, diced
- 2 tbsp. l. olive oil
- 1 teaspoon dried parsley
- salt and freshly ground pepper
- 4-5 tbsp. corn flour
- sour cream for serving
- fresh garlic for serving
Step-by-step cooking plan:
- Place the potato pieces in a large saucepan, cover with 3 inches of water and season generously with salt. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
- Meanwhile, prepare the mushroom filling. Heat the oil in a large sauté pan over high heat. Add mushrooms and onions, season with kosher salt, freshly ground pepper, and dried parsley and cook, stirring, 4 to 5 minutes until browned. Transfer to a bowl.
- Once the potatoes are cooked, drain them and place them back into the hot, empty pan to let them steam until they are crumbly and dry. Let them cool down.
- Grind the potatoes using a food mill, puree or blender. Add the egg, stirring constantly, then add the flour and stir until the potatoes are smooth. Add salt and pepper to seasonings.
- Place about 2-3 tablespoons of potato mixture on a lightly cornmeal-dusted cutting board. Make a flat disc. Place two teaspoons of mushroom filling in the middle of the potatoes. Using both hands, fold the ends over to completely cover the mushrooms. Dredge cutlet in cornmeal until coated. Repeat the process with the rest of the potato mixture.
- Heat oil in a frying pan. Carefully place the cutlets into the pan. Once one side is golden brown, carefully flip over to cook the other side, about 3 minutes. Repeat with all cutlets. Serve with sour cream and fresh garlic.
Useful tips
The key to the beautiful appearance of stuffed eggs lies in their proper cooking. To do this you need to follow some simple rules:
- This product should not be digested. To prevent a green border from appearing around the yolk, their stay in cold water should not last longer than 10-12 minutes. If cooked for longer, the yolk may become hard;
- To ensure that the shell is well removed from the white and the surface is smooth on all sides, hot eggs are dipped into cold water. If the product is fresh enough, then the shells need to be carefully pierced from the blunt end and rolled, for example, on a table;
- To make the whites filled with filling more stable, the bottom of each half needs to be carefully cut off a little.
Deviled eggs are a simple appetizer that's easy to make. Don’t be afraid to experiment; you can make the appearance of egg boats more interesting by coloring them with food coloring or, for example, frying them in breading.
