March 10, 2009


Well in fact it is under cover, to be exact: mushrooms under egg cover with Taleggio. The cheese is named after Val Taleggio an Alpine valley in the Italian region of Lombardy. It is probably one of the oldest soft cheeses. Taleggio gives a fantastic aroma to this dish, that can be a eaten for breakfast but it also makes a decent lunch.

200 g brown champignons
2 onion leeks

2 tablespoon butter
handful chopped parsley
2 eggs
1 tablespoon peanut oil
50 g Taleggio

salt, pepper

Preheat oven to 200°C. Cleam mushroom and slice in bigger chunks and fry in butter until golden brown. Add the sliced green of the onion leeks, chopped parsley and season with salt and pepper. Butter a ramequin and pour mushroon in it. Add sliced Taleggio on top. Mix egg yolks with a tablespoon water and peanut oil. Beat egg white with a pinch of salt and fold it to the egg yolks. Cover mushroom with the egg and bake for 10-15 minutes.


Rosa's Yummy Yums said...

I love Taleggio cheese and mushrooms, so that tasty dish would definitely be for me!



test it comm said...

Mushrooms and cheese...mmm...

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