How to cook boiled eggs combined with dried mushrooms to brown in a pan and combine with tomato sauce and other ingredients to create a mixture to be used for cooking in the oven.
Ingredients for 4 portions
- 1 tablespoon of tomato sauce
- 1/2 glass of full-bodied red wine
- 1 tablespoon of white wine vinegar
- 1 little teaspoon of sugar
- 4 eggs
- 15 gr. of dried mushrooms
- 40 gr. of butter
- 1/2 onion
- 20 gr. made with flour
- 1 pinch of mixed spices, including nutmeg and cinnamon
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Preparation of boiled eggs with baked mushrooms
Boil the eggs in a pan with boiling water for about 8 minutes, then drain them by passing them immediately under a jet of cold water.
Soften the dried mushrooms in warm water, drain and chop them coarsely.
In a saucepan with 15 grams of butter, brown the mushrooms, salt them, pepper them, add two tablespoons of water and cook over low heat for 4 minutes, stirring occasionally with a wooden spoon.
In a saucepan, heat 15 grams of butter with the peeled onion, washed and finely chopped, add the tomato sauce, diluted with a little warm water, and the flour.
Mix the mixture with a wooden spoon and add the mushrooms together with their cooking sauce.
Add wine, vinegar, sugar and mixed spices in powder, continuing cooking for another 10 minutes, making the sauce reach the right consistency.
Shell the eggs, cut them in half lengthwise and put them in a buttered baking dish with the cut part facing upwards.
Pour over the freshly prepared sauce and put them in the preheated oven at 180 degrees for about 8 minutes making them au gratin.
Mushroom eggs should be served hot, keeping them in the same cooking pan.
