Mushrooms with White Sauce and Soft Eggs

Name: Pancake rolls with various fillings
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: Baked pancake sheets in the oven tray on baking paper; made from 2 eggs; flour; and milk + water as needed. I usually get 24 pancakes in the pan... this time I got 5 sheets because; RED:; I added leftover mortadella + prosciutto; minced in a food processor and mixed with butter....; it can also be filled with meat sauce (ragu; the recipe can be found executed by Giulia) (that's what I ate for Christmas at my sister; in; law's); but it can also be with canned meat (those Dutch Tulip ones or others; just make sure they are good; not full of fat or gristle like those in Romania...) GREEN:; Blanched and drained spinach leaves or just wilted in the water released by the leaves (that's how I; in the absence of spinach; other green weeds can work (broccoli or other leaves... Italy is full of edible green leaves... I gu; so greens to taste)... I used chard leaves (which is a type of beet). WHITE:; Mushrooms cut into quarters or halves depending on size; or sliced if they are porcini (I think they are called 'hribi' in Romanian); sautéed in butter the size of a walnut and 1 tablespoon of oil.... add a little salt; pepper; and chopped parsley when taking the pan off the heat... Additionally; grated parmesan or grana or another cheese.

Ingredients: -500 g mushrooms -4 eggs -150 g butter -100 g flour -300 ml milk -fresh parsley, finely chopped -lemon juice or 1 g citric acid, to taste and preference -salt -pepper

To prepare this delicious dish with mushrooms and soft eggs, we start by making sure we have all the necessary ingredients at hand. You will need fresh mushrooms, preferably champignon, butter, flour, milk, fresh eggs, lemon, salt, and pepper, as well as parsley leaves for decoration.

We begin by cleaning and slicing the mushrooms. It is important that they are cut evenly so that they cook uniformly and achieve a pleasant texture. In a deep skillet, we add 50% of the amount of butter, which we heat over medium heat. Once the butter has melted and started to foam, we add the sliced mushrooms. We let the mushrooms sauté, stirring occasionally, until they become soft and release their juice, which evaporates completely, allowing them to brown slightly. This process will take about 5-7 minutes.

In another skillet, we heat the remaining butter. Once the butter has melted, we add the flour and lightly sauté it, stirring constantly to avoid lumps. When the flour turns slightly golden, we start adding the milk. It is important to add the milk gradually, stirring continuously to achieve a creamy and smooth sauce. We simmer the sauce over low heat for about 10 minutes, stirring constantly to prevent it from sticking to the bottom of the pan.

After the sauce has thickened, we add the sautéed mushrooms and mix well. We bring the sauce to a boil and season with salt, pepper, and lemon juice to taste. We let the sauce simmer for another 5 minutes, stirring again to allow the flavors to blend.

Meanwhile, in a separate pot, we boil the eggs in salted water. We recommend boiling them for about 6 minutes to achieve soft eggs with a creamy yolk. After boiling, we remove them and rinse them under cold running water to stop the cooking process, then carefully peel them.

To finish the dish, we place the soft eggs on a platter or, ideally, on individual plates. We generously pour the hot mushroom sauce over the eggs and garnish with finely chopped parsley leaves for an extra touch of freshness and color. It is essential to serve this dish immediately to enjoy its textures and flavors. Enjoy your meal!

Tags: eggs greenery chicken milk unt flour mushrooms lemon vegetarian recipes