Eggs stuffed with buckwheat and mushrooms
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Unpretentious, hearty and tasty appetizer for your table. Cooks quickly, eats quickly)
Ingredients for the eggs stuffed with buckwheat and mushrooms:
- Buckwheat Grits (Mistral brand) - 1/3 sachet.
- Chicken egg (boiled) - 3 pcs
- Champignons (small) - 4 pcs
- Dill (to taste) - 1 bunch.
- Salt - to taste
- Black pepper (ground) - to taste
- Sour cream (with a slide) - 1 tablespoon
How to cook eggs stuffed with buckwheat and mushrooms step by step with photos
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Boil buckwheat and eggs. |
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Meanwhile wash mushrooms, finely chop them and fry in a pan. Take the desired amount of buckwheat and the eggs, cool them down and peel them. |
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Combine the buckwheat, mushrooms and finely chopped dill. Cut the eggs in half. |
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Carefully take out the yolks and put them to the buckwheat-mushroom mixture. Add sour cream, lightly salt and pepper. Stir thoroughly. |
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Fill egg halves with the mixture and garnish with dill. Let the appetizer stand a while before serving, so that the ingredients become friends) |
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Enjoy your appetite and have a good mood!!! |
Salt, Black Pepper, Spicy, Eggs, Sour Cream, Buckwheat, Mushrooms, Dill, Chicken Eggs, Mushroom, Starters, appetizers
