Of all the Ukrainian dishes that Francesca Kasa cooks for Easter, as explored in today's Buffalo News Taste section, these mushroom stuffed eggs are among her favorites. The dried mushrooms and their soaking liquid adds lots of flavor, she said.
Ukrainian Mushroom Stuffed Eggs
12 hard boiled eggs
1/2 pound white button mushrooms, washed and grated on shredder side of box grater
1 tablespoon dried mushrooms, reconstituted in a little hot water, then chopped finely (reserving liquid)
1 small onion, grated finely
2 cloves garlic, minced finely
1 teaspoon thyme
2 tablespoon butter or oil
2 tablespoons mayonnaise
Salt & pepper to taste
Snipped fresh chives or freeze dried chives, for garnish
Saute mushrooms, onion, garlic and thyme in oil and reserved mushroom liquid at high heat until mushrooms have released their water and all liquid is mostly evaporated, resulting in a mixture resembling a chunky jam.
Cool completely. Slice eggs in half and remove yolks to bowl, reserving halved whites. Mash yolks with mayo and mushroom mixture, blending well. Season with salt and pepper.
Using a teaspoon and your hand, mold some of yolk/mushroom mixture over top of whole egg white, smoothing it so that it resembles the shape of a whole egg. Arrange on serving platter and sprinkle each egg with some chive. Chill completely before serving.
(Source: Francesca Kasa)
taggedFood and Drink