Egg snack Mushrooms

These stuffed eggs can be made with any filling. This recipe is an egg and liver snack.

how to cook an egg snack Mushrooms recipe

Ingredients:

• 5 eggs,
• 100 grams of liver pate
• butter,
• dill greens.

Cooking process:

Boil the eggs hard-boiled for about seven to ten minutes, put them in cold water until they cool completely. We drain the water, clean them.

With a sharp knife, cut the eggs across into two parts, trying to make the half with a blunt end a little smaller - this will be a hat.

Pour a liter of water into a saucepan, put it on fire, let it boil and add 50 grams of black tea. I boiled it a little, and then filtered the tea water into another pot through a sieve to remove the tea leaves. We take out the yolks from the whites. We send the lower halves to simmer in a saucepan with tea for 15 minutes over medium heat. Meanwhile, knead the yolks with a fork and pate. I have a paste right away with butter, if yours is not the same, then add butter. Instead of butter, you can take mayonnaise, it is better, of course, homemade.

We take out the painted blanks for mushroom caps from the pan, rinse them in cold water. We fill the white and brown halves with prepared minced meat.

We put several sprigs of washed dill on a flat plate. Set the white halves on top with the sharp end up. We carefully put on imaginary hats on them - you can press the filling into them a little with your finger in the very middle.

We did it! These are the egg mushrooms with a surprise that will decorate your festive table and cheer everyone up!

How simple and fast a beautiful appetizer from eggs is prepared was told by Yulia Kolomiets, the recipe and photo of the author.

Invite your toddler to go mushroom picking in the forest. Yes, not simple, but fabulous! Surprise him with such porcini mushrooms that every kid can safely eat. On any table, such a dish looks just amazing!

Egg Mushrooms - Preparation:

1. Brew several black tea bags in boiling water. The infusion must be very strong in order to color the protein.

2. Boil the eggs and carefully peel them.

3. Cut each egg into two so that one is slightly larger than the other. The sweat turned out to be such halves: the large one will be the leg of the mushroom, and the small one will be the hat. If a yolk is caught in the hat, remove it all.

6. Wait for the tea to brew well. Gently dip the caps into the tea leaves, leave the legs white.

8. Let them lie there for about 15 minutes.

9. In the meantime, prepare a "clearing": decorate the plate with herbs and put on it the mushroom legs from the unpainted halves of the eggs.

10. Remove the hats and dry them a little on a plate.

11. Put on a hat for each mushroom - the fabulous mushroom meadow is ready!

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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Dina was with you. Until next time, until new recipes!

Stuffed egg appetizer "Mushrooms-boletus"- VIDEO RECIPE

Stuffed egg appetizer "Mushrooms-boletus"- PHOTO

Step 1: Preparing the ingredients.

Prepare all the ingredients first. Boil the eggs, cool and peel them. Rinse and dry vegetables and herbs thoroughly. Soften the butter a little at room temperature.

Step 2: Prepare the eggs and tomatoes.

For peeled eggs, cut off only the very top on one side, and cut off more on the opposite side, which is wider, so that you can easily remove the yolks.


Cut off the tops of the tomato, and then scoop out the seeds and pulp from the tomatoes with a spoon to make the vegetables empty inside.

Step 3: Prepare the filling for the mushrooms.

Cut pickled cucumber, ham and green onion into small cubes and combine in a blender bowl. Grind everything up.


Add egg yolks and butter to the chopped ingredients.


Stir with a blender, but do not overdo it, making everything into a completely homogeneous mass, it should look more like a paste. It will be enough to mix 5-6 seconds... Season with salt and pepper.

Step 4: Collect the Mushrooms appetizer.

Fill the previously prepared tomatoes and eggs with the chopped ingredients. The filling should lie tightly in the cavities without falling out.


Take a serving platter. Place the stuffed eggs wide side down on it. These will be the legs from the "mushrooms". Place the tomatoes filled with filling on top of the eggs. These are already mushroom hats. There is no need to attach them to each other, just put them as they are.

Step 5: Decorate the Mushrooms appetizer.

Our "mushrooms" are almost ready, but, you see, something is still missing. Everything is correct, it remains to decorate them. To do this, cut out circles from the remaining proteins using a plastic tube. Pick up fresh herbs and cut the fresh cucumber into thin slices.


Lay the greens at the foot of the "mushrooms", arrange the slices of fresh cucumber nicely around, and carefully place the egg whites on the caps. You will have delicious and edible fly agarics that you can already serve!

Step 6: Serve the Mushrooms appetizer.

Here's a delicious snack you will get! The "mushrooms" look bright, original and tasty. But they are not destined to decorate the festive table for a long time, since they are eaten almost immediately. But the main thing is that with such a snack your table will definitely be the best, and you and your guests will celebrate the holiday in a good mood.
Bon Appetit!

Instead of ham, chicken meat, smoked or boiled, is suitable.

White dots on mushrooms can also be made with sour cream or mayonnaise.

Snacks can be considered a festive meal. This is an original decoration of the table and a delicious addition to garnish, meat and fish. To diversify the main menu even better, you can prepare them in an unusual way. For example, mushrooms made from eggs and tomatoes are considered popular. Easy to prepare, they turn out beautiful and tasty.

A simple recipe for making an egg and tomato

If there is no time and desire to stuff them, the task becomes even easier. The usual recipe for blende fly agaric assumes the presence of only three ingredients - eggs, tomatoes and sour cream. Mayonnaise can be used instead. Eggs must be boiled and the tips cut off so that they are stable. Put on a plate, put half a tomato on top. Small tomatoes are recommended. At the end of the recipe for mushrooms from eggs and tomatoes, it remains only to make white spots on the cap from sour cream or mayonnaise. Optionally, you can decorate the appetizer by sprinkling parsley, cilantro or dill leaves around it. These mushrooms can be served on the table as an independent snack dish, and can also be used to decorate salads and side dishes with them.

Similarly, you can make mushrooms on skewers. This option differs only in that it is necessary to take quail eggs and cherry tomatoes. You will also need skewers. First, eggs are strung on them, and on top a half of cherry, previously peeled from pulp. Ideal for a children's party.

Egg and tomato mushrooms stuffed with canned fish

To get a full-fledged snack dish, which, moreover, will become even tastier, you can stuff mushrooms from tomatoes and eggs with various products. In this matter, canned fish are especially popular. For the next recipe, you need to prepare:

• 4 chicken eggs;
• 2 small tomatoes;
• half a can of canned tuna;
• lettuce leaves;
• mayonnaise and spices to taste.

To do this, you must first prepare the eggs: boil them hard and peel them. Cut off the bottom and extract the yolk, then add tuna and finely chopped greens (optional) to it, knead them well together. Add spices and mayonnaise to taste, stir. Fill the egg whites with the resulting filling and place them on a plate previously covered with salad leaves. Lay the caps made from tomatoes on top. To keep them well, it is recommended to extract some pulp from the tomatoes. Further, if you wish, you can make white spots on the hats, like in fly agarics, and then serve.

Instead of tuna, you can use other canned foods, for example, fish in oil, cod liver, and so on. In general, the filling can be whatever the family members like best. Even with mushrooms and ham.

Egg and tomato mushrooms with champignons

Fake mushrooms can be stuffed with real champignons. Required Ingredients:

• fresh champignons - 150 g;
• ham - 50 g;
• tomatoes - 3 pieces;
• eggs - 6 pieces;
• butter (for frying mushrooms);
• mayonnaise - 50 g;
• lettuce leaves;
• spices to taste.

Peel the boiled eggs and cut in half. Remove the yolks and grate, or chop with a fork. Cut the champignons and ham into small cubes, add salt, fry in a pan. When they have cooled, add the yolk and stir. Add salt and spices to taste.

Cut the tomatoes in half and remove some of the pulp. Fill each half of the egg with the filling, put it on a plate lined with lettuce leaves, and cover. Decorate the hats with mayonnaise dots. The mushrooms are ready!

Quail egg and cherry mushrooms stuffed with cheese - ideal for a children's table

For a children's feast, you can cook mushrooms from eggs and tomatoes with cheese filling. Quail eggs and cherry tomatoes are recommended. These products are prepared in the same way as described above. The filling is also easy to make: grate the cheese, mix it with lightly fried finely chopped onions and chopped yolk. Stir, fill the proteins with the resulting mixture. Lay half of the cherry on top and decorate the hat with dots.