Eggs stuffed with mushrooms with truffle oil with thermomix

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6 June, 2022

Eggs stuffed with mushrooms with truffle oil with thermomix

The culinary world has endless varieties of ingredients, preparations and combinations that in many cases we do not imagine could exist. This recipe has mushrooms

In the dish that we present in this post, we will show you a delicious combination of eggs and mushrooms that will leave your palate totally pleased.

deviled eggs of mushrooms with truffle oil with thermomix, is a dish that can be enjoyed as an appetizer or without problem as an appetizer at lunch or dinner. Dare to prepare it and surprise your guests.

Eggs stuffed with mushrooms with truffle oil with thermomix

People

Cooking time:

35 minutes

Total Time

35 minutes

Kitchen

Spanish

Category:

1 thermomix plates Snacks with Thermomix

Ingredients of Eggs stuffed with mushrooms with truffle oil with thermomix

6 eggs
500 grams of water
200 grams of shiitake mushrooms
3 garlic cloves
40 grams of oil
75 grams of cream cheese (preferably Philly)
1 teaspoon truffle oil
1 tablespoon chopped chives (plus a little more for garnish)
juice of 1/4 lemon
Salt and pepper to taste

Preparation of Eggs stuffed with mushrooms with truffle oil with thermomix

To start with this delicious appetizer, add the water to the Thermomix bowl, place the basket and in turn the six eggs, program.
15 minutes / Varoma temperature / Speed 2
At the end of the cooking time, with the help of the notch of the spatula, remove the basket and place the eggs under the stream or in a bowl with cold water, the result will be hard and firm eggs.
To the boiled eggs, the shell is removed, they are cut longitudinally and the yolk is removed from each one. Reserve the yolks for the filling and the hard whites for the presentation.
Again in the glass of the thermomix, previously clean and dry, place the garlic to crush together with a little oil, program.
5 seconds / Speed 6
With the help of the spatula lower the remains of garlic from the walls of the Thermomix bowl, then add the whole mushrooms, program.
4 seconds / Speed 3
Once the mushrooms and garlic are chopped, make the sauce, program.
20 minutes / Temperature 120° / Reverse rotation / Bucket speed
Then add salt and pepper to taste, the Philadelphia type cream cheese, the yolks of the boiled eggs that had been set aside minutes before, the teaspoon of truffle oil, the chopped chives and the lemon juice, program.
30 seconds / Speed 3
Fill each of the cooked white halves with the mushroom filling and serve immediately.