Thursday, February 21, 2013

Mushroom Stuffed Eggs (for Chinese New Year)

Chinese New Year started on February 10th, so I am just a few days late with this post. My intention, a very good intention I must tell you, was to make this post upon our arrival to Seattle, illustrating it with some photos from celebration in China Town. And it didn't happened the way I planned. The closest I got to the celebration was this sign in the Bellevue Square Mall:


Because I already had this festive appetizer made, and also because I have two  snakes in my home (I meant two people born in the year of Snake: my daughter and my husband), I decided to go for it and post. Better late than never, right? :)

And what is the best food to welcome the Snake?

Mushroom stuffed eggs. 




Ingredients:


  • 10 hard boiled eggs
  • 2 portabello mushrooms, cleaned and cubed
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled
  • 1 Table spoon olive oil
  • 1/2 teaspoon dry dill (optional)
  • salt and pepper to taste


In a medium saute pan pre-heat olive oil, add onion, and saute until golden brown.
Add mushrooms, and cook on medium heat until all water evaporates, about 5 minutes, stirring frequently.
Cut eggs in half, remove from each half egg yolk.
In a food processor combine egg yolk, mushroom and onions, dill, garlic, and salt and pepper (start with a little pinch and taste). Pulse 2-3 times until all ingredients mix. Taste for salt and adjust if needed.
Carefully fill each egg white with filling and serve. 

Variation: use cooked chicken liver (my personal favorite) and follow the same direction. 


This appetizer is on top of 10 favorite appetizers:  easy to make, and everyone loves it. 
Although, now that I am thinking, I may not even have 10 on that list, but anyway it's on the top of however many are there. 














Happy Year of the Snake! May prosperity be with you!

See you,
Marina

47 comments:

  1. I just happen to have everything to make these! Thanks for sharing Marina :)

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    1. You welcome, Della! Let me know how you like it!

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  2. Mmmm these looks so delicious my friend, happy belated Chinese New Year :D

    Cheers
    Choc Chip Uru

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  3. These looks good Marina! Have a nice weekend!

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    1. Thank you Kim. Have a nice and cozy weekend too!

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  4. What a wonderful and yummy snake :) All the best Marina in the New Snake's Year :)

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    1. Thank you Joanna! I wander why European so concerned about astrology? There should be other things to do... :)

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  5. Marina, can't wait to try these! I've never had them with mushrooms, they have to taste great!

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    1. Hi Pam, they taste good! I usually make them with chicken lover, but this came out really good, it became my next favorite.

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  6. While I'm not a fan of mushrooms I do love your snake. Excellent work.

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    1. Thank you Liz! I didn't like the mushrooms when I was growing up. Couldn't stand even a smell of it. But then my daughter was born my tastes have changed. Not completely though, I still don't like sweets... :)

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  7. Cool looking snake. A very healthy appetizer indeed.

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    1. Thank you Norma! It does go quick when I make it. :)

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  8. Oh I love mushrooms! Delicious!

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    1. Thanks Jess. I love mushrooms too. :)

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  9. These certainly would be a welcome change from deviled eggs, Marina. As much as i enjoy mushrooms, I'd love to give the chicken liver-filled eggs a try. They sound delicious! And love that they can be made in minutes. Perfect!

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    1. Hi John, I am not a big fan of deviled eggs, we never had it when I lived in Europe, a bit strange taste to me. And anyway, what's in it? This version is something we would serve on a special occasion, with liver. Mushrooms was completely my idea, of which I told my mother and she liked it. My son doesn't eat liver so this works. :)

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  10. Hehe your egg snake is really clever and cute! And for a moment, I thought you meant that you had two actual snakes! I was a bit worried! :O

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    1. Lorraine, there are moment when I too think I have actual snakes in my house. The way they behave... :)

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  11. Marina, at first I thought OMG...two real snakes?...seriously! (we get snakes in our S. Florida gardens, and even in the swimming pool sometimes)...mostly the little garden snakes. How clever, cute, and yummy mushrooms stuffed eggs for your 2 favorite family 'snakes'...Year of the SNAKE...great sign!

    BTW-I linked back to your awesome Chicken Broth; made a full pot of it, finally. I've been so 'down' after my flu, just no energy, so I made a second batch from the broth with extra carrots, celery and potatoes to get my energy back...and it sure did. I've been eating soup for three days in a row...feeling much better. Thanks to your inspiration and recipe to link back! You're a great friend, Marina! xoxo

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    1. Lol, Elisabeth! I would scream out loud if I see real snakes. There are a lot of snake where we live now, many poisonous, and because I don't know the difference I am afraid of every single one. I should probably learn better my enemies, and spiders too. Hate those!
      Anyway, back in kitchen I have only my family and friends, for whom I love to cook.
      Thanks for linking to my soup, I am touched. I am glad to hear that you are doing better. I've been thinking of you every time I make a batch of the broth, sending you a good healing vibes. :)

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  12. Love the "snake" picture! And nice way to stuff eggs - I've never used mushrooms to do so, and it's a great idea. I often say I have a "top ten list" of something without having any real idea of how many items are on the list! It's more a state of mind than anything else. Fun post - thanks.

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    1. Thank you John. Our family's traditional stuffed eggs are made with chicken liver, and if you like chicken liver you would love this too. Because my son doesn't eat liver, I had to improvise and mushroom came closer (somewhat!). I have to tell you it tastes great, I didn't expect such an amazing flavor. I made many batches of this since and it just flies off the plate! :)

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  13. What cute looking eggs -- and the recipe sound delicious! Thanks for sharing and Happy Chinese New Year!!

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    1. Thank you! We don't actually celebrate Chinese New Year, it was just perfect timing to mention it. :)

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  14. Really tasty looking eggs Marina! I never tried stuffing eggs before... I must admit that I'm not the most patient person in the kitchen. "Fiddly" tasks often result in my getting mad and so I'm not sure if I'd be able to stand there and stuff so many eggs...! I tried making tortellini once by hand... that was a disaster. Ended up with me getting so angry I just picked up the whole dough-ball and threw it in the garbage. Not my finest moment :p.

    I don't think I could make these for a party, given my stressy ways, but I could totally make them on a smaller scale as a snack for my wife and I!

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    1. Charles, I know what you mean. When I had full time job my goal was to feed my family and get out of the kitchen as soon as possible. And only on my days off I did enjoyed immersing myself into cooking. Those eggs are actually make a quick appetizer: I think it takes less than 10 minutes to stuff 10 eggs, and it's quite easy too. Funny you should say so, because I just finished to make a batch of tortellini, by hand. I do find working with the dough meditative. :) Maybe when Little Chef grew up a bit, you will reconsider making tortellini (kids love playing with dough and eating their own creations!)
      Thank you for your comment! :)

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  15. So cute, Marina! LOVE the egg with the snake's tongue :)

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  16. Oh, that's cute to the max--I'm also a snake, and I'm loving this! Cheers to a happy new year!

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    1. Thank you! We don't actually celebrate Chinese New Year, it was perfect timing though for this dish. :)

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  17. Xin Nian Kuai le! Kung Hei Fat Choi! A very cute and delicious idea to make your eggs into a snake pattern. I am happy to see you used regular eggs and mushrooms than the usual thousand year old eggs we have in Hong Kong. Take care, BAM

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    1. I wish I knew what those two sentences mean, I hope it's good! :) I don't know about those thousand years old eggs as I am as far from Asian cuisine as one could be. However, this dish is our traditional family appetizer served on special occasions. I am glad it has some culinary connection to Asian food. I would love to learn how to cook all kinds of Asian dishes! Thanks for your comment BAM! :)

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  18. this is fun :-) and what a great idea to pair mushrooms with egg

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  19. Oh Gee!!! I did panic when you said you had two snakes in your home... lucky they weren't the slithering kind :)

    What a great recipe, I never would have thought of making something like this. YUM :)

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    1. Oh yes, those two can be challenging too! Thanks for your comment. :)

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  20. I love the little eggy snake Marina! Those eggs are indeed the perfect way to celebrate the Chinese New Year!

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    1. Thanks Katerina! Do you have this astrology thing too in Greece?

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  21. Hilarious eggs, Marina, I love mushrooms, of course, and I love eggs. I am not a snake but I know thing or two how to be a one-)) Happy Chinese new year to you my dear-)

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    1. Oh dear, don't we all know how to be a snake from time to time?! :) Thanks for your comment!

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  23. Hoep you had a lovely holiday! Very yummy sounding appetizer and so pretty too!

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    1. Thank you Chris! Although we don't celebrate this holiday, it was just perfect timing to mention it as many people on this planet do celebrate it. :)

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  24. This is so much fun, Marina. So perfect for the Year of the Snake!Wonderful for the Chinese New Year.

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    1. Thanks Lora! I had fun making it, and everyone had fun eating it, especially the head! :)

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Your warm comments put a smile on my heart.