Egg Stuffed ‘Shrooms

Today is Orthodox Christmas!

I’ve decided to make a mushroom dish in honor of one of the most prominent traditional Christmas dishes, the oushka.

Oushka are basically mushroom-filled perogies, but they are folded like tortellini and only made for Christmas.  They’re pretty special.

I was not motivated to make this intricate dish–with all the rolling, cutting, boiling, and expensive dried mushrooms–so here’s what I made…

Egg Stuffed ‘Shrooms

1 tbsp. finely chopped onions
1/2 clove of garlic, finely chopped
1 tsp. fresh parsley, finely chopped
salt, to taste
1 egg
3 button mushrooms
marinara sauce

De-stem the mushrooms and finely chop the stems (leaving the caps intact.
Sautee the chopped mushroom stems, onions and garlic until the onions are transparent, about 5 minutes.
Remove the mushroom mixture from the heat.
Add salt, egg, and mix well.
Fill the mushroom caps with the egg mixture and place in a frying pan.
Cook, covered, on low-medium heat for 10 minutes, or until the egg is no longer runny.
Serve with warm marinara sauce.


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