Aspen mushrooms fried in butter with egg
2 servings
30 minutes
Fried aspen mushrooms with butter and egg are a true gastronomic delight, combining the rich flavor of forest mushrooms, creamy tenderness, and spicy notes of seasoning. This recipe is rooted in Russian culinary traditions where forest gifts are valued for their aromatic depth and versatility in cooking. Aspen mushrooms, with their dense texture and rich taste, are first sautéed with garlic and ginger in olive oil to absorb the spicy notes. The addition of butter makes the dish velvety, while the egg adds an appetizing softness. The composition is completed by cream that unites all ingredients into a harmonious ensemble. The dish is perfect as a standalone treat or a side to potatoes or rye bread, turning every meal into a true celebration of flavor.
1
Cut the aspen mushrooms into large pieces, crush the garlic and ginger with a chef's knife.
- Red-capped scaber stalk mushrooms (aspen bolete): 300 g
- Garlic: 2 pieces
- Fresh ginger: 10 g
2
Send to heated oil with chili flakes.
- Olive oil: 2 tablespoons
- Chili flakes: 0.3 teaspoon
3
Once the garlic and ginger are fried on both sides, remove them and add the mushrooms.
- Garlic: 2 pieces
- Fresh ginger: 10 g
- Red-capped scaber stalk mushrooms (aspen bolete): 300 g
4
After 2 minutes, reduce the heat and add butter.
- Butter: 2 tablespoons
5
Then add the egg.
- Chicken egg: 1 piece
6
Mix thoroughly immediately. Fry for about another 10 minutes.
7
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
8
Pour in the cream and mix. Cook over medium heat for about 5 minutes.
- Cream: 40 ml
