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Mushroom, Egg & Cheese Spread

Tasty and easy to make. Use it as a salad on its own, or as a filling for pies, hand pies, and crêpes. Enjoy!

Bunny 260188Author avatar
Recipe author
Mushroom
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 3 g
Fats 30 % 3 g
Carbohydrates 40 % 4 g
43 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather and prep your ingredients.

  2. Step 2:

    Step 2

    Grate the hard-boiled eggs on the coarse side of a box grater.

  3. Step 3:

    Step 3

    Grate the cheese on the coarse side of the grater.

  4. Step 4:

    Step 4

    Chop the onion and sauté it in the slow cooker on the "Fry" setting for 7–10 minutes. The timing depends on how much onion you have.

  5. Step 5:

    Step 5

    Add the pre-cooked mushrooms to the slow-cooker pot. Fry on the "Fry" setting for about an hour, stirring now and then so they don't brown on just one side.

  • Stir all the ingredients together and mix in the sour cream. The key thing is to let the onion and mushrooms cool before combining — otherwise the cheese will melt.

Caloric content of the products possible in the composition of the dish

  • Wild mushrooms - 21  kcal/100g
  • Sour cream (30% fat) - 340  kcal/100g
  • Sour cream (25% fat) - 284  kcal/100g
  • Sour cream (20% fat) - 210  kcal/100g
  • Sour cream (10% fat) - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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