Mushrooms stuffed with egg cream, served with a spring salad
- 500–600 g white button mushrooms
- 5 hard-boiled eggs
- sour cream, mustard to taste
- green herbs (coriander, dill, tarragon)
- 1 fresh butter lettuce or half a cos or iceberg lettuce
- 1 bunch of radishes
- 1 bunch of spring onions
- juice of 1 lemon
- salt and pepper, olive oil
Cut the boiled eggs in half then place the yolks in a bowl and mash with a fork. Add sour cream, oil, mustard, and chopped herbs to taste. Take care when adding the sour cream as the mixture should not be too liquid. Finely dice the egg whites and gently mix into the cream. Add a pinch of saffron for a more intense flavour. Leave the egg cream to stand in the fridge.
Remove the mushroom stalks and steam the caps in boiling water for 2 to 3 minutes. Drain and allow to cool, then arrange on a plate. Sprinkle the mushroom caps with oil before filling with the egg cream.
To make the salad, cut the radishes into paper-thin slices, chop the spring onions into rings, and roughly chop the lettuce. Combine all the ingredients together, sprinkle with lemon juice and serve straight away. Using different varieties of salad leaf will give this dish an even more exciting flavour.
Spread any leftover egg cream on toast or brioche for a perfect breakfast the next day.