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🥗 Warm Wild Mushroom and Egg Salad
245 kcal · 30 min · 4 servings
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Ingredients
- 6 eggs
- 1 shallot
- 1 garlic clove
- 150 g mixed mushrooms (e.g. button mushrooms, porcini, chanterelles, chestnut mushrooms)
- 2 tbsp olive oil
- 0.25 tsp freshly chopped thyme
- 0.25 tsp freshly chopped rosemary
- 1 tsp freshly chopped parsley
- salt
- pepper (from the mill)
- 2 tbsp mayonnaise
- lemon juice
Instructions
- 1. Bring a large pot of water to a boil.
- 2. Carefully place the eggs into the boiling water.
- 3. Boil the eggs hard for exactly 10 minutes.
- 4. Drain the hot water.
- 5. Rinse the eggs immediately with cold water to stop the cooking process.
- 6. Cut the cooled eggs in half lengthwise.
- 7. Carefully separate the egg white and yolk from the shell.
- 8. Set the empty shell halves aside.
- 9. Let the peeled eggs cool down completely.
- 10. Peel the shallot and the garlic.
- 11. Finely chop the shallot and the garlic.
- 12. Clean the mushrooms thoroughly.
- 13. Wipe the mushrooms with a kitchen towel to dry them.
- 14. Cut the mushrooms into small cubes.
- 15. Heat oil in a large frying pan.
- 16. Add the chopped shallot and garlic to the hot pan.
- 17. Sauté the vegetables until translucent and soft.
- 18. Add the cubed mushrooms and fresh herbs to the pan.
- 19. Fry the mixture while stirring occasionally.
- 20. Cook until all released mushroom liquid has completely evaporated.
- 21. Season the mushroom mixture with salt and pepper.
- 22. Taste and adjust the seasoning.
- 23. Transfer the hot mushroom mixture into a bowl.
- 24. Let the mushroom mixture cool down in the bowl.
- 25. Roughly chop half of the cooked eggs.
- 26. Use the other half of the eggs for another dish.
- 27. Mix the chopped eggs with the cooled mushroom mixture.
- 28. Stir the mayonnaise into the mixture.
- 29. Add a splash of lemon juice.
- 30. Finalize the taste of the salad with the lemon juice.
Nutrition per serving
- kcal: 245
- Protein: 12 g · Fett/Fat: 21 g · Carbs: 3 g