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The simplicity of this dish is out of this world, but the flavors come together so well. It will become best friends with your challah!
oil, for frying
1 medium onion, diced
1 (10-oz./280-g.) package white button mushrooms, sliced thinly
5 hard-boiled eggs, grated
1/3 cup Gefen Mayonnaise
1/4 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1/4 teaspoon granulated garlic
In a medium-sized pot, heat the oil over medium-high heat.
Add the onion and sauté until starting to brown. Add the sliced mushrooms and cook until the onions are beautifully golden and the mushrooms have softened, about 10–12 minutes.
Transfer onion and mushroom mixture to a bowl and add the grated eggs and seasonings. Mix well and serve!
Lasts in the fridge for three to four days.
Styling and Photography by Sina Mizrahi
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