Portobello mushroom sandwich with egg spread
- 600 g steak white button mushroom slices
- fresh baguettes
- oil, salt and pepper
For egg spread:
- 4-5 hard-boiled eggs
- 100-200 ml mayonnaise (to taste)
- 100-200 ml sour cream (to taste)
- mustard (to taste)
- dill, salt and pepper
Mash the egg yolks with a fork, then blend until smooth with the mayonnaise and sour cream. Season with salt, pepper, mustard and fresh herbs. Finely dice the egg whites and stir into the mixture.
Season the mushroom slices with salt and pepper on both sides and fry in a hot pan. Arrange the lettuce in the halved baguettes, then carefully top with the egg salad and grilled mushroom slices.