Oua umplute cu ciuperci este o reteta ideala atat pentru o masa festiva, cat si pentru micul dejun. Ne plac ouale umplute in diferite variante. Simple cu maioneza, cu sunca sau pate, acest aperitiv este extrem de popular. De data aceasta am incercat varianta cu mix de ciuperci cu aroma subtila de cimbru si o crema fina de galbenusuri. Un adevarat deliciu!

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 6 oua / 6 eggs
• 250 grame mix de ciuperci / 250 grams mushroom mix
• 1 ceapa alba / 1 onion
• 1/4 lingurita cimbru / 1/4 teaspoon thyme
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 1 lingurita mustar / 1 teaspoon mustard
• 1 lingura smantana / 1 tablespoon sour cream
• 1 lingura crema de branza Almette natur / 1 tablespoon Almette creme cheese natural
• 1 lingura suc de lamaie / 1 tablespoon lemon juice

Punem ouale intr-o cratita cu apa rece si le fierbem tari. Cand sunt gata le racim si le curatam. Le taiem pe jumatate si scoatem galbenusul in vasul unui blender.

Intre timp, taiem ceapa si ciupercile marunt. Incingem uleiul de masline si prajim usor ceapa. Punem ceapa calita intr-un bol si adaugam in tigaie ciupercile. Presaram cu sare si cimbru si le prajim la foc mare pana cand toata apa este evaporata.

Peste galbenusurile din blender adaugam sarea, smantana, crema de branza, mustarul si sucul de lamaie. Mixam pana obtinem o crema fina pe care o rasturnam intr-un bol. Mixam apoi, grosier, ceapa si ciupercile in blender. Adaugam peste crema de galbenusuri si amestecam.

Presaram albusurile cu sare si le umplem cu amestecul de ciuperci. Pastram la rece cateva ore inainte de servire.

Servim cu paine proaspata alaturi de masline si castraveti murati.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Oua umplute cu ciuperci, va invit sa incercati si Oua cu sos tartar sau un “Altfel” de oua umplute.

English version

Mushroom Deviled Eggs

Mushroom Deviled Eggs is an ideal recipe for a festive meal or a breakfast. We like deviled eggs in different versions. Simple with mayonnaise, with ham or pate, this appetizer is extremely popular. This time I tried the version with a mix of mushrooms with the subtle flavour of thyme and a fine cream of egg yolks. A delight!

Put the eggs in a saucepan with cold water and boil them hard. When they are ready, cool them and clean them. Cut them in half and remove the yolk in the bowl of a blender.

In the meantime, finely chop the onion and mushrooms. Heat the olive oil in a pan and lightly fry the onion. Put the cooked onion in a bowl and add the mushrooms to the pan. Sprinkle with salt and thyme and fry them over high heat until all the water is evaporated.

Add salt, sour cream, mustard and lemon juice to the yolks in the blender. Mix until you get a fine cream, which we pour into a bowl. Then mix coarsely the onion and mushrooms in the blender. Add the yolk cream and mix.

Sprinkle the egg whites with salt and fill them with the mushroom mixture. Refrigerate for several hours before serving.

Serve with fresh bread along with olives and pickled cucumbers.

You can find the video details of the recipe here.

If you liked the recipe for Eggs stuffed with mushrooms, I invite you to try Tartar devil eggs or a Deviled Eggs Cupcakes.

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