Eggs baked in tartlets made of wild mushrooms
6 servings
30 minutes
This exquisite recipe combines the tenderness of baked eggs with the rich flavor of forest mushrooms encased in a crispy tartlet. The traditions of Russian cuisine have always honored the gifts of the forest, and this dish is an elegant embodiment of those flavor combinations. The airy dough with aromatic parmesan creates the perfect base, while the juicy mushroom filling enriched with onion, garlic, and fresh parsley adds depth to the tartlets. A light tang from lemon juice adds zest, and the baked egg creates a delicate, silky texture. This dish will adorn both a festive table and a cozy home dinner, pairing perfectly with a glass of white wine or fragrant tea.
1
Pour 200 ml of boiling water over the white mushrooms and let sit for 30 minutes. Make the dough: rub 75g of butter with flour, add 40g of grated parmesan and 3 tablespoons of cold water. Put the dough in the fridge for 30 minutes.
- Dried porcini mushrooms: 30 g
- Butter: 150 g
- Wheat flour: 180 g
- Parmesan cheese: 65 g
2
Heat 50 g of butter in a pan, add onion and garlic, and sauté until translucent. Finely chop the mushrooms, drain the water from the soaked porcini, and squeeze well. Chop finely and add to the pan with the onion along with the fresh mushrooms. Add the remaining butter, season with pepper and salt. Fry until the mushrooms release their juice. Add lemon juice and parsley. Increase the heat slightly and cook uncovered for 25 minutes.
- Butter: 150 g
- Red onion: 2 heads
- Garlic: 2 cloves
- Dried porcini mushrooms: 30 g
- Royal champignons: 175 g
- Butter: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 teaspoons
- Chopped parsley: 1.5 tablespoon
3
Preheat the oven to 200 degrees. Roll out the dough to a thickness of 3 mm and cut out 6 circles. Place the dough in the molds, pressing the edges and bottom firmly, and refrigerate while the oven heats up. Bake on the middle rack for 20 minutes. Remove the tray with the molds and reduce the temperature to 180 degrees.
- Wheat flour: 180 g
- Butter: 150 g
4
Distribute the filling into the tartlets, press the center with the back of a spoon, and make a small indentation in the center. Crack an egg onto a plate, pour it into the tartlet, and sprinkle with parmesan. Do the same with all the tartlets. Bake for 15 minutes.
- Chicken egg: 6 pieces
- Parmesan cheese: 65 g