Baked Mushrooms with Hard Cheese and Eggs
Layers of sliced hard-boiled eggs and grated cheese topped with sautéed mushrooms, baked under a rich egg-enriched sour cream topping.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
Additional notes
-
Warning
The topping is thickened with egg yolk and must be fully baked until set throughout before serving, not left runny at the center. This is especially important for pregnant women, young children, elderly people, and anyone with a weakened immune system.
Pasteurized eggs can be used for extra peace of mind, particularly when serving vulnerable groups.
-
Note
This dish is high in saturated fat (approximately 17.5g per serving) from the butter, cheese, sour cream, and eggs. Those managing saturated fat intake, including people with cardiovascular risk factors, may wish to adjust portion size.
Use a reduced-fat sour cream and a lighter hand with the butter to lower the saturated fat content.
- 1
Hard-boil the eggs (about 10-12 minutes), then cool, peel, and slice them into thin rounds.
- 2
Grease an oven-safe baking dish with the butter for greasing. Arrange the sliced eggs in the dish.
- 3
Sprinkle the grated cheese evenly over the eggs.
- 4
Cover the dried mushrooms with the lukewarm water and let them soak for 20-30 minutes, until softened.
Tip This soaking time is passive and not counted in the active prep or cook time. - 5
Drain the softened mushrooms well and chop them.
- 6
Melt the butter for frying in a pan over medium heat. Add the chopped onion and cook until lightly softened.
- 7
Add the drained, chopped mushrooms to the pan and fry together with the onion, seasoning with the salt, until tender.
- 8
Spoon the fried mushroom and onion mixture evenly over the grated cheese layer.
- 9
Whisk together the sour cream, egg yolk, and remaining salt until smooth.
- 10
Pour the sour cream mixture evenly over the mushroom layer.
- 11
Bake at 180°C (350°F) / 160°C fan for about 30 minutes, until the topping is fully set and lightly golden.
Tip Check that the sour cream topping is fully set all the way through, not liquid at the center, since it contains egg yolk. This is especially important for pregnant women, young children, elderly people, and anyone with a weakened immune system.
Nutrition Information per 1 serving (approx 200g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve warm as a side dish, or as a light main course with crusty bread.
About This Recipe
This dish layers sliced hard-boiled eggs and grated hard cheese in a baking dish, tops them with mushrooms sautéed with onion, and finishes the whole thing under a rich sour cream and egg yolk topping baked until set. It sits somewhere between a savory bake and a gratin, and works equally well as a side dish or a light meal on its own.
Using dried mushrooms rather than fresh gives the dish a deeper, more concentrated mushroom flavor once they’re rehydrated and sautéed, and it means the dish can be made any time of year without depending on fresh mushrooms being in season.
Why It Works
Hard-boiling and slicing the eggs first gives the dish a firm base layer that holds its shape once baked. Sautéing the rehydrated mushrooms with onion in butter develops flavor through browning that plain-boiled or raw mushrooms wouldn’t have. The sour cream and egg yolk topping thickens and sets as it bakes, since the egg proteins coagulate under sustained oven heat, binding the layers together into a cohesive dish rather than a loose assembly of separate components.
Modern Kitchen Tips
Squeeze the soaked mushrooms gently before chopping to remove excess water, so they sauté rather than steam in the pan. If you prefer a firmer topping, bake a few extra minutes until no jiggle remains in the center when the dish is gently shaken.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for this dish typically called for hard-boiled eggs and grated cheese layered with sautéed dried mushrooms and onion, topped with sour cream enriched with a single egg yolk, and baked until set. No quantities were given for the salt, butter, cheese, sour cream, or soaking water — these were judged by the cook, and salt in particular was not mentioned at all in the original method.
Modern Kitchen Adaptation
The original omitted salt entirely; specific salt amounts have been added here for both the mushroom mixture and the sour cream topping, since a dish with eggs, cheese, and cream needs seasoning to avoid tasting flat. The butter, cheese, sour cream, and soaking water quantities, along with the oven temperature, have also been estimated, since none were specified. The sour cream and egg yolk topping should be baked until fully set throughout before serving.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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