HOUSE OF ASIA
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Shiitake Mushroom Stuffed Eggs
Eggs are undoubtedly the number one staple during Easter. We love a variety of dishes featuring eggs. That's why our chef, Jarek, comes to you with a suggestion for eggs stuffed with shiitake mushrooms, which will impart an incredible aroma and flavor.
Ingredients
- 200 gr shiitake mushrooms in brine finely diced
- 1 teaspoon ginger, garlic and chili paste
- 4 tablespoons panko breadcrumbs
- 4 hard-boiled eggs and 1 raw egg
- 1 onion, finely diced
- 4 tablespoons chopped chives
- Salt and black pepper to taste
- Frying oil
A method of preparing
- Cut the hard-boiled eggs in half using a sharp knife. Then, carefully remove the shells from the halves. Dice the core.
- Sauté the mushrooms, onion, and paste in oil for 5-6 minutes. Then transfer to a bowl, let cool, and add the chopped eggs. Mix everything with the chives and season with salt and pepper.
- Fill the shells with the filling, then coat them in beaten egg mixed with panko and fry until golden brown.
TIP: Prepare the eggs the day before and place them in the fridge, fry them before serving.
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Vegetables 
15-30 minutes 
Mushrooms