Stuffed eggs with cod liver recipe with photo mushrooms. Egg mushrooms - a dish with decoration Dish egg mushrooms recipe

09.11.2020 Meat Dishes

Will never be left without the attention of your guests.

LIST OF INGREDIENTS

5-10 eggs
1 can of canned fish
1-2 tsp mayonnaise
dill
salt pepper
3 tea bags

- STEP-BY-STEP RECIPE

To prepare a snack, we need to boil eggs.

We put the boiled eggs in a saucepan, fill them with water so that they are completely covered, add salt so that the eggs do not burst during cooking.

Place the pot on the stove and turn it on.

Bring the eggs to a boil at full power, then reduce the heat and cook them for 9 minutes over medium boil.

Then remove from the stove, cool and clean.

Prepare a strong tea brew separately.

Pour some water into a small saucepan and add regular black tea bags.

We send the pan to the stove and bring to a boil.

As soon as the tea boils, we turn down the heat.

In the meantime, cut the eggs across into 2 parts.

Cut off 1/3 from the thick edge - these will be the caps of our mushrooms, and most of the eggs will be the mushroom legs.

Carefully remove the yolks and place them in a separate bowl.

We do this with all the eggs.

We send the resulting mushroom caps into a strong tea brew and boil for 10 minutes at low power.

The tea will give our hats a brown color without affecting their taste.

In the meantime, we extract the yolks from the future mushroom legs and knead them thoroughly with a fork.

We add any canned fish to the yolks, I use tuna, and thoroughly grind the filling until smooth.

Also, as a filling, you can use cod liver, any pate or mushrooms fried with onions.

Add mayonnaise and pepper to taste, as well as some finely chopped herbs, I use dill.

Mix everything well.

Try the filling with salt, add salt if necessary.

The filling is ready.

Fill the future mushroom legs tightly with the resulting mixture.

After 10 minutes, the mushroom caps turned a beautiful brown color.

We take them out on a plate covered with a napkin and turn them over so that the excess liquid is glass.

We line the serving dish with herbs, imitate a clearing and put mushroom legs on it.

Lightly fill the hats with filling and set them on the legs.

The remaining filling is perfect for sandwiches.

Surprise your guests with this delicious and appetizing snack, I wish you all Bon appetit!

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Stuffed egg appetizer "Mushrooms-boletus"- VIDEO RECIPE

Stuffed egg appetizer "Mushrooms-boletus"- PHOTO

Boletus - egg mushrooms (stuffed with cod liver)

Stuffed egg boletus mushrooms

If you want to surprise your guests or just delight your family with an unusual snack, I offer you a very simple and effective recipe for stuffed eggs in the form of boletus mushrooms. With a real dark brown hat.

Cod liver can be replaced with any traditional filling for stuffed eggs (Jewish salad of processed cheese, finely chopped salad of crab sticks or canned fish salad, herring caviar, thick squash caviar, liver or sprat paste, pea puree mixed with yolk and mayonnaise ). If the filling remains - it doesn't matter, it can be spread on the bread - you will get an excellent sandwich!

What is required

for 8-10 servings

Hard boiled eggs - 10 pieces;
Canned cod liver - about 200 g;
Mayonnaise - 2 teaspoons;
Greens (dill, parsley) - 5-6 branches;
Black tea bags - 2 bags.

Eggs should be taken 2-3 more than the number of guests, because during cooking they can burst or peel ugly.

How to do

1. Boil hard boiled eggs

Wash eggs, put in cold water. Add salt (so as not to crack). After boiling water, cook for 10 minutes.
Cool boiled eggs in cold water and peel.

2. Divide the egg into a leg and a cap

Put each egg and cut it across into 2 unequal parts - larger and smaller. The larger part (about 2/3 of the length of the egg) will become a stuffed mushroom leg, and the smaller part (1/3 of the length of the egg) will be the head of the boletus mushroom.
Remove the yolks - they go to the filling.

3. Paint the mushroom caps

Put tea bags in boiling water. Boil for 5 minutes, remove the bags from the pan, turn off.
Put small pieces of eggs (caps) in this tea, boil for dyeing for 5 minutes (if longer, the caps will turn almost black, this is not so interesting anymore). If all the caps are not included in the pan, you can paint them in batches, one by one.
Remove the finished hats from the tea and dry on a paper towel.

4. Stuff the mushroom eggs

Prepare the filling: put the cod liver in a bowl and mash with a fork along with the yolks. Add mayonnaise, mix well.
Stuff both parts of the eggs (both the white leg and the brown cap) with the filling and combine. Put greens on a flat plate and put ready-made mushrooms on it (if the mushroom is unstable, the bottom of the egg can be cut a little to make it even).

Bon Appetit!

Not only for large feasts, but also simply - for guests in an informal setting or a cozy family holiday. A beautiful appetizer is doubly pleasant!

I love stuffed eggs - delicious and satisfying! Mushrooms, as you probably already guessed, are also filled eggs, plus interesting hats, which usually cause perplexity;)

The first and most frequent association, as I already understood, is that they are made of chocolate)) But, as you know, chocolate with boiled eggs is not a classic of the genre)) The second option is that the caps are made of real mushroom caps. But this is also not true. However, about everything in order.

For a mushroom snack, you will need the following ingredients:

Preparation:

1. Boil eggs. I cook them for a long time (usually about an hour, and sometimes even longer - I like "perepekki"). Then I cool it in cold water. After such procedures, the eggs are tasty and easy to clean. The protein should not be deformed (after all, the appearance of the snack depends on this), the film should also be removed.

2. Cut off the tops. Namely - about 1/3 of the egg, the thickest. These are future mushroom caps.

3. I take out the yolk. Thus, I release the leg of the future mushroom from the inside for the filling.

As for me, I caught eggs with the yolk, which is very low, and even on the side, not in the center. Thus, the part of the protein wall, to which the yolk was flattened, turned out to be thin and vulnerable. So she broke through ...

I tried again. Since the location of the yolk in all eggs was the same, the result was the same. Then I realized that the same thing would happen to the other seven squirrels, if you didn't change tactics.

As a result, with a small knife, I made a hole that was convenient for me and the most correct shape (in the middle), and then I extracted the yolk from it in parts. If it was located more or less in the center, these difficulties would not have arisen and the process would have accelerated significantly.

4. I make hats. I filter very strong tea freshly brewed in a thermos and pour it into a saucepan. I also run the cut tops there with the cut up.

I close the lid and put on fire (medium or slightly quieter), boil for 15 minutes. I take it out with not real hats :)

I hasten to warn you - this color does not affect the taste of protein in any way, so eat calmly! :)

5. I rub the yolk on a fine grater.

6. Rub the cod liver on a fine grater. You can also knead with a fork - if you wish.

7. I combine the components for the filling. Namely: yolk, cod liver, mayonnaise.

I stir it. I didn’t add salt, because it was not required to my taste.

8. I make pot. I put it on a plate on which I will serve the appetizer on the table, washed and dried parsley.

We will need:

1.boiled eggs

2.a jar of cod liver (you can use sprats easily, but it turns out softer with the liver)

4.greens for decoration

So, we take boiled eggs and cut them so that we get 2 parts: 2/3 (thin part) and 1/3 (thicker part). The smaller part will be the cap of our mushroom. The big one is the leg. Take out the egg yolk from the halves into a separate bowl.

While the caps are turning brown, let's start with the filling. To do this, add cod liver and mayonnaise to the yolks. Mix everything with a fork

Then we stuff our "bottoms". If there is a small hole left of the yolk, then you can gently enlarge it with a knife.

After the caps have turned brown, take them out of the tea and let cool. we begin to collect our mushrooms. Put greens on a plate, forming a lawn. On the greens, cut down, put the "legs". We also put some minced meat in the hats and put the hat on the mushroom leg.

Stuffed egg appetizer Boletus mushrooms- this is a great option to eat tasty food and decorate a festive table beautifully. The original serving of stuffed eggs in the form of mushrooms with a brown hat is sure to delight your guests and children. They are very easy to prepare - you will only need to boil eggs, and also boil individual parts of the protein in a steep brew. Yolks, cod liver or sprats and mayonnaise are used as fillers. The taste of this appetizer is soft and tender. If you are thinking about what the taste of the proteins boiled in the brewing will be like, we want to assure you that the brewing does not affect the taste of the eggs in any way. By the way, according to the same principle, you can cook fly agaric mushrooms, only, take small tomatoes as a hat. Be sure to decorate the plate with parsley or dill while serving the dish, as if boletus mushrooms grow in a meadow.

Ingredients for making boletus mushroom egg snacks

Cooking step by step with a photo of egg snacks mushrooms-boletus

Create a festive atmosphere at your celebration, serve an original appetizer to the table and enjoy the delicate taste of this amazing dish. Bon Appetit!