This is one of my favorite breakfast/brunch dishes that my mother used to make. What I love about it is the airy mousse consistency that is brought upon by processing the eggs and mushrooms together in a food processor. The result requires very little mayonnaise to make it moist and savory. For a dozen hard-boiled eggs and one pound of white mushrooms only two tablespoons of mayonnaise is needed.
The mushrooms are cooked in boiling water before they are finely chopped with the eggs in the food processor. Once finely chopped, add the mixture to a bowl and add the salt, pepper and mayonnaise. Cover bowl and let chill in the refrigerator for at least an hour. Serve with rice cakes, toast, tomatoes or other brunch foods such as egg salad with spinach.
Egg Salad with Mushrooms
12 hard boiled eggs, sliced in half
1 lb white mushrooms
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons mayonnaise
Clean mushrooms with damp cloth or paper towel and cut mushrooms in half. Put mushrooms in a pot and boil until they are cooked through. Drain and add to food processor with 8 hard boils eggs. Process about a 1 minute or 2, until the mixture is very fine — it will have a soufflé-like consistency. Put eggs and mushrooms mixture into a bowl add salt, pepper and mayonnaise. Mix together and chill for at least an hour before serving.