Mushroom devilled eggs - they always make their way to the Easter breakfast table at my house, it's a matter of tradition! Preparation requires some patience, but it's definitely worth it.
You'll need:
3 eggs
300g mushrooms (champignons de Paris)
2 spoons of mayo
butter
sunflower oil
black pepper
salt
1. Peel the skins off the mushroom heads and cut them VERY finely into small cubes of around 2mm length. This is the patience-requiring part.
2. Melt the butter on a pan, add a little bit of oil and chopped mushrooms. Season with a generous dose of black pepper and salt. After a while on a pan the mushrooms will give out a lot of water, fry over a low heat until the liquid evaporates and they are completely cooked through. They will reduce in volume quite a lot by that time.
3. Cool the mushroom mixture.
4. Hard boil the eggs.
5. Cool the eggs before deshelling and cutting into half.
6. With a tea spoon delicately remove the egg yolks.
7. Combine the egg yolks with the mushrooms and mayo.
8. Spoon the mushroom and egg yolk filling on the eggs, et voila!
Bon appétit!
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