Stuffed eggs with buckwheat and mushroom filling

A budget dish "for all occasions", including for a festive table - stuffed eggs with buckwheat and mushroom filling. The filling contains only boiled buckwheat with mushrooms, boiled egg yolks, herbs and sour cream. No mayonnaise. Dried mushrooms are used here, but the usual fresh mushrooms are also suitable. You can make a delicious festive dish from the simplest products!

Ingredients

• Eggs - 10 pcs.
• Buckwheat groats - 60 g
• Dried mushrooms - 15 g
• (or fresh mushrooms - 60 g)
• Sour cream - 70 g
• Fresh dill - 5-7 branches (10 g)
• Salt to taste
• Ground black pepper - to taste

Directions

1. We prepare the necessary products. Dried mushrooms can be replaced with fresh ones (champignons or chanterelles, mushrooms), increasing their number by 4 times.
2. Put the mushrooms in a deep container, fill with a little water and leave for about 10 minutes.
3. If you prefer fresh mushrooms, skip this step.
4. Then we wash the mushrooms and cut into small pieces.
5. Put the eggs in a saucepan, fill with water, add a pinch of salt, set on maximum heat and bring to a boil. Then reduce heat to medium and cook eggs for about 8 minutes.
6. Cool the boiled eggs by pouring cold water.
7. We wash the buckwheat and put it in a separate saucepan.
8. Add mushrooms and salt.
9. Pour in about 180 ml of water. We put on maximum heat and bring to a boil.
10. Then we reduce the heat to a minimum, cover with a lid and cook buckwheat with mushrooms for about 15 minutes, until it is fully cooked and the liquid is absorbed.
11. We shift the boiled buckwheat with mushrooms into a separate deep bowl and leave to cool.
12. We clean the cooled eggs from the shell.
13. Cut each egg lengthwise into 2 halves and take out the yolks.
14. We rub the egg yolks on a grater or knead with a fork and send them to a bowl with buckwheat and mushrooms.
15. Add sour cream, salt and ground pepper.
16. We wash the dill, dry it, chop it finely with a knife and send it to a bowl to the rest of the filling components.
17. Mix thoroughly until smooth. The filling for the stuffed eggs is ready.
18. Stuff the egg whites with the resulting mixture.
19. Stuffed eggs without mayonnaise, with tender buckwheat and mushroom filling are ready.
20. Bon Appetit!