Jajka faszerowane pieczarkami
Polish Mushroom-Stuffed Eggs- Yield
- 16 stuffed egg halves; serves 6 as part of an Easter spread
- Active
- 40 minutes
- Total
- 1 hour 15 minutes
- Difficulty
- Easy
The story
Jajka faszerowane pieczarkami are hard-boiled eggs whose yolks are mashed with fried mushrooms and onion, then piled back into the whites. Polish cooks stuff eggs with many fillings, from plain mayonnaise to elaborate pastes, but Kaleidoscope, the magazine of LOT Polish Airlines, names the mushroom filling as the traditional favorite in Polish kitchens.
Eggs carry much of the meaning of a Polish Easter. A blessed egg, usually a decorated pisanka standing for new life, goes into the święconka basket that families take to church on Holy Saturday, March 27, 2027. On Easter Sunday morning, March 28, breakfast often begins with the household sharing a blessed egg and exchanging wishes before anyone eats. Then come the cold dishes: eggs in mayonnaise or stuffed, ham and sausages, pâtés, horseradish and salads.
The mushroom version suits that table because it can be prepared ahead. The filling keeps for two days in the refrigerator, and the eggs can be filled on Saturday evening. Serve them with ćwikła and rye bread, and keep the platter chilled until everyone is seated.
Ingredients and method
The full recipe, with US and metric measures and stand-ins for hard-to-find ingredients, is part of the Easter edition. Buy it once and keep the PDF.
Want to try first? Barszcz biały is free to cook.