Eggs stuffed with shiitake mushrooms in panko breadcrumbs
Eggs are an integral part of Easter, so our chef Jarek proposes a version of stuffed eggs with shiitake mushrooms, which are incredibly aromatic and delicious. The dish is finished with a golden brown panko breadcrumb coating.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
30 min.
Difficulty level
EASY
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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