Grandmother Charlotte’s Eggs and Mushrooms

Name: Grandmother Charlotte’s Eggs and Mushrooms
Cuisine: French
Ingredients: 1 tablespoon unsalted butter or pure olive oil; Salt; Pepper from the mill; 1 clove garlic, finely chopped; 1½ tablespoons chopped fresh Italian parsley leaves; 6 hard-cooked eggs; Several gratings of fresh nutmeg; 6 tablespoons finely grated Gruyère cheese; ½ pound fresh mushrooms of your choice, white or brown; ½ pound fresh mushrooms of your choice, white or brown; ½ pound fresh mushrooms of your choice, white or brown; 1 tablespoon unsalted butter or pure olive oil

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A wonderful memory from my paternal grandmother’s kitchen. This dish, which was always prepared for my three cousins and me when we were children to replace whatever we may not have been too fond of on the adult menu of the day, taught me to love garlic.

Ingredients

½ pound fresh mushrooms of your choice, white or brown
1 tablespoon unsal

Europe
France
Breakfast
Vegetarian
Gluten-free

Method

Clean and dice the mushrooms coarsely. Heat the butter or oil in a skillet. Add the mushrooms, salt, pepper, garlic, and parsley. Mix well and sauté 2 minutes over medium-high heat. Cover and cook the mushrooms over medium heat until their juices run into the pan.

Meanwhile, cut the eggs into halves, remove all the yolks, and coarsely mash three yolks only. Remove the lid of the skillet