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Duxelle Stuffed Eggs
Created by AndrewM, Thursday, 13 January 2011

Description

Fantastic appetizer!
Ingredients
At a glance
Mushroom
Cantharellus cibarius, C. formosus, C. cascadensis (Chanterelle)
Pleurotus ostreatus var. columbinus (Blue Oyster)
Clitocybe nuda, C. saeva (Blewit, Blue Foot, Pied-Bleu)
Lycoperdon perlatum, L. pyriforme (Pear Puffball)
  • 6 hard-cooked eggs
  • 1/4 C. duxelles
  • 1 T. mayonnaise
  • 1/4 t. Dijon mustard
  • Salt and pepper
  • Chopped fresh parsley
Methods/steps
  1. Cut the eggs in half lengthwise.
  2. Remove the yolks and mash them in a mixing bowl.
  3. Blend in the duxelles, mayonnaise, mustard, salt, and pepper.
  4. Mound the yolk mixture into the egg whites and sprinkle the parsley over the top.
Additional Tips

Blewits are especially impressive, while chanterelles, puffballs, oysters, and agaricus all work well.

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