Recipe: Appetizer of mushrooms and eggs in cream sauce step by step with pictures | Handy.Recipes

Appetizer of mushrooms and eggs in cream sauce

Cooked mushroom appetizer with eggs in cream sauce

Time to cook: 30 minutes

Total Servings: 4

Nutritional Value

Tasty appetizer, always goes great! "!". The appetizer has to stay liquid so you can dip the bread into it. When serving, the liquid egg yolk is mixed with the cream and served as a topping for the sauce. For the recipe thanks to Lena (gerbera1)

Author of the recipe

Ingredients for a snack of mushrooms and eggs in cream sauce:

  • Mushrooms (any fresh ones) - 300 g
  • quail egg - 4 units
  • Onion (leeks are better) - 1 pc
  • Cream (heavy) - 200 g
  • Salt (sea salt to taste)
  • Black pepper (ground to taste)
  • Olive oil (for frying)
  • Soy sauce - 1 tablespoon
  • Truffle (truffle oil, if any) - 1 tablespoon

How to cook appetizer of mushrooms and eggs in cream sauce step by step with photos

Prepare the ingredients.

Slice onions and mushrooms. Fry in olive oil. Add soy sauce and season with pepper. When the liquid has evaporated, add a tablespoon of truffle oil (if you have any).

Put the mushrooms in the casserole dish. Pour over the cream.

The cream should lightly coat the mushrooms. Season with salt and pepper.

Beat one (or two) quail eggs. Pour the cream over the egg whites, making sure they are not visible in the appetizer.

Put the verrines in a baking dish. Pour some water into it. Bake at 170* for about 20 minutes, or better watch, the egg whites should be cooked but the yolk should remain raw. Serve with fresh, crusty bread.

Nutritional Value:

Whole Dish:
1058.5 Calories
22.4 g
98.7 g
21.6 g
Per Serving:
264.6 Calories
5.6 g
24.7 g
5.4 g
158 Calories
3.3 g
14.7 g
3.2 g

Salt, Black Pepper, Soy Sauce, Onions, Olive Oil, Creamy, Mushroom, Quail Eggs, Truffle, appetizers, Appetizers with Mushrooms

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