Description
A filling snack. It seems to be the obvious solution, somehow asked for it. Ingredients and fuss a bit, the idea is still liked by all. Try it and you, it's delicious.
Ingredients
-
Mushrooms
20 шт
-
Quail egg
20 шт
-
Butter
80 г
-
Garlic
5 зуб.
-
Basil
-
Black pepper
Cooking
Ingredients. Choose mushrooms of a medium size, closer to large. Mushrooms wash, if used brush clean.
Each mushroom release you from the leg and a small knife partially gutting his insides. So as to form a deep bowl. Remember, when heated, the mushroom will shrink in size, the bowl too.
On the hat make a small horizontal cut, so our hats wouldn't fall in later.
Melt the butter in a wide saucepan together with herbs spices and garlic.
Give the garlic to permeate the oil, but not much more.
With a sheet of baking paper, turn on the oven to warm up.
In hot oil, laid our hats. Literally for 10 seconds. Our goal is not to fry them and soak them in fragrant oil. You will see how the oil is disappearing before our eyes in the mushrooms :)
The same 10 seconds turn them the other side.
Put our soaked mushrooms on a baking sheet. Paper to grease is not necessary. Chesnochek from the frying pan floating there.
Now the most interesting. In each mushroom gently beat the egg. Requires some dexterity. If you have damaged the yolk - don't worry, the taste won't change :) If the protein is a little leak on the sheet too. The probability of such mistakes is reduced if the mushrooms are large.
Salt-pepper each mushroom taste. And send in a preheated 200 oven for about half an hour. Generally there are 2 ways of cooking this dish. In a small 150градусной temperature oven somewhere 50-60 minutes - in this case, it produces less crackling, but it can dry. At big temperature about 30 minutes - then it will be juicier and more fried crust on the edges (like scrambled eggs). I like the second option. Oh, by the way, this dish is very difficult to burn :) the photos are dark because mushrooms always darken when baking.
Ready. In principle, you can salt-pepper now, not raw. As you like.
Goes well with greens.
Bon appetite and peace to your home.
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