Stuffed Eggs with Buckwheat and Mushroom Filling

by Editorial Staff

A budget dish “for all occasions”, including for a festive table – stuffed eggs with buckwheat and mushroom filling. There is no mayonnaise in the filling, only buckwheat with dried mushrooms, egg yolks and sour cream. So you can prepare a delicious festive dish even from the simplest products!

Ingredients

  • Eggs – 10 pcs.
  • Buckwheat groats – 60 g
  • Sour cream – 70 g
  • Dried mushrooms – 15 g
  • Fresh dill – 5-7 branches (10 g)
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Essential products. If desired, dried mushrooms can be replaced with fresh ones, increasing their number by 4 times, for example, with champignons, chanterelles or mushrooms.
  2. Put the mushrooms in a deep container, fill with a little water and leave for about 10 minutes. If you prefer fresh mushrooms, you can skip this step.
  3. Then we wash the swollen mushrooms and cut into small pieces.
  4. Put the eggs in a saucepan, fill with water, add a pinch of salt, set on maximum heat and bring to a boil. Then reduce heat to medium and cook eggs for about 8 minutes. Cool the boiled eggs by pouring cold water.
  5. We wash the buckwheat and put it in a separate saucepan.
  6. Add mushrooms and salt.
  7. Pour in about 180 ml of water. We put on maximum heat and bring to a boil.
  8. Then we reduce the heat to a minimum, cover with a lid and cook buckwheat with mushrooms for about 15 minutes, until it is fully cooked and the liquid is absorbed. We shift the boiled buckwheat with mushrooms into a separate deep bowl and leave to cool.
  9. We clean the cooled eggs from the shell.
  10. Cut each egg lengthwise into 2 halves and take out the yolks.
  11. We rub the egg yolks on a grater or knead with a fork and send them to a bowl with buckwheat and mushrooms.
  12. Add sour cream, salt and ground pepper.
  13. We wash the dill, dry it, chop it finely with a knife and send it to a bowl to the rest of the filling.
  14. Mix thoroughly until smooth. The filling for the stuffed eggs is ready.
  15. Stuff the egg whites with the resulting mixture.
  16. Stuffed eggs without mayonnaise, with tender buckwheat and mushroom filling are ready.

Bon Appetit!

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