Ingredients
Vegetable oil for frying
9 medium yellow onions, sliced
Kosher salt to taste
Freshly ground pepper to taste
1 pound shiitake mushrooms, sliced
3 pounds white mushrooms, sliced
12 extra-large hard boiled eggs, peeled and cut in half
2 tablespoons mayonnaise
Preparation
- Pour oil ½" deep in 12-inch skillet.
- Sauté onions, half of the amount at a time, until brown, soft and sweet. Add Kosher salt and ground black pepper to taste. Remove onions with a slotted spoon and place in a large bowl.
- Sauté shiitake mushrooms on high in same frying pan, using the left over oil from the onions. Add salt and pepper to taste. Sauté until liquid from mushrooms has evaporated and the mushrooms are brown.
- Add mushrooms to bowl with onions.
- Add more vegetable oil to the frying pan. Heat. Sauté white mushrooms until brown. Lightly salt and add ground pepper to taste while cooking.
- Add sautéed white mushrooms to bowl with browned shiitakes and onions.
- Place 4 eggs in bottom of food processor, fitted with metal chopping blade. Add ⅓ of the sautéed onions and mushrooms.
- Pulse a dozen times until coarsely chopped. Put chopped mushrooms, eggs and onions into a large, clean bowl.
- Repeat two more times until all eggs, onions and mushrooms are chopped.
- Combine chopped ingredients well. Add 2 tablespoons mayonnaise to mixture to bind. Add salt and pepper to taste.
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