Mushrooms in mussels

Last Updated on July 24, 2024

Cold appetizer of mushrooms, eggs, cream … and other ingredients.

Ingredients:

500 g of mushrooms 4 pcs eggplant 1 pcs small onion 1 pc garlic cloves 1 dl cream lemon juice berry leaf parsley thyme water salt

Procedure:

1. Chop the mushrooms finely, pour 3 dl of water and the juice of half a lemon
2. Add the finely chopped onion, grated garlic, salt
3. Put the spices and sew them in a cloth bag so that we can remove them later, add them to the mushrooms
4. Simmer the mixture for about 20 minutes on low heat, when the water has evaporated, remove the spice bag, remove the dish from the heat and add the juice of the other half of the lemon
5. At this stage, pour the cream and beaten eggs into the pot, stir and pour the mixture into fireproof bowls (clamshells) and cook for 30 minutes in a water bath
6. Serve cooled, preferably with fresh white bread.

Note:

Water bath – Place the container with the dish in a pot half filled with hot water, keeping it just below boiling point.