Eggs with cream of champignon mushrooms is a dish created by my mother-in-law, originally from Basilicata, a dish with an unusual and unique taste that will surely win you over. It’s her original and unique recipe! You can also use other mushrooms, but I find that the delicate flavor of champignons pairs well with hard-boiled eggs. In any case, if you want, you can add some porcini mushrooms for a bolder taste.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Regional Italian
Ingredients
- 1.65 lbs mushrooms (champignon, about 1.43 lbs cleaned)
- 12 eggs
- 10.5 oz béchamel sauce
- 2.8 oz heavy cream
- 2 pinches fine salt
- 2 cloves garlic
- as needed olive oil
- as needed chopped parsley
- 2 pinches coarse salt
- as needed milk (if the cream is too thick)
Preparation
First, clean the champignons: remove the part with the soil and roots, with a sharp knife remove the upper skin covering the mushroom cap, clean the stalk from any soil residue by gently scraping it with the knife. Use a damp cloth to wipe the entire mushroom, trying to remove all remaining residues.
Cut the mushrooms into small cubes (both the caps and stalks), in a pan add a little oil, add the peeled garlic cloves and cook for about a quarter of an hour over medium/low heat.
In the meantime, prepare the hard-boiled eggs: in a pot, put plenty of water, add two pinches of coarse salt, and immerse the eggs. Cook for 8/9 minutes from when the water starts to boil. Then run them under cold water and peel them.
Adjust the seasoning of your sauce, complete with chopped parsley, and at the end of cooking, remove the garlic. Turn off the heat, incorporate the cream, the béchamel sauce (for the recipe you can click here) and mix well. If it’s too thick, add a bit of milk or heavy cream if you want it creamier.
Set aside the mushroom cream. If you prefer a finer cream, you can blend it in a mixer once prepared.
Grease the bottom of a 11-inch diameter baking dish with a little oil, cut the eggs in half lengthwise and place them inside the dish with the cut side down.
Cover them with the mushroom cream, trying to distribute it evenly over the entire surface.
Roast in the oven at 392°F for about 5/10 minutes, turning on the grill, be very careful not to leave them too long, or they might burn.
Tips/advice
For a finer and more homogeneous cream, you can blend it in a mixer once prepared.
If you like a bolder taste, you can add some porcini mushrooms to the champignons.
If you liked the Eggs with cream of champignon mushrooms, try other mushroom recipes:
