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Sautéed Mushrooms with Quail Egg

by Michele Pesula Kuegler | March 15th, 2017 | Appetizers, Recipes, Tapas Monday
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Historically I have been fairly particular (picky, if you like) about the way my eggs are cooked. I like my scrambled eggs to be well done, not soft cooked. I’m not a big fan of fried eggs, and definitely don’t want my omelet to be wet. So, it was a big surprise, even to myself, that I have this new affection for over easy eggs served with savory dishes. I haven’t gone so far as to order or cook over easy eggs to eat on their own, but I have had a handful of dishes that are adorned with an over easy quail egg. And loved them!

Although I don’t know the cause of my bravery to try these dishes, I am glad that I did.  The over easy quail egg adds a lot of depth and flavor to many dishes. It also provides me with a new range of creativity when cooking and eating out.

When I wanted to try this recipe at home, I was concerned about how difficult it would be to find quail eggs. I found them at my local (chain) grocery store in the dairy department next to the regular egg selection. I haven’t looked at other chains to see if it is typical, but I’m hopeful that it is. With so many more people interested in different ingredients, it seems likely that many stores carry quail eggs. My fingers are crossed for you that your stores are as well stocked as mine!

If you are like I was and have been avoiding over easy eggs, I suggest you try a quail egg served on top of a dish you’re sure you’ll adore. You might be pleasantly surprised.

Sautéed Mushrooms with Quail Egg

Serves 2
A light appetizer that sounds fancy but is simple to make


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. 3 Tb. olive oil
  2. 4 oz. crimini mushrooms
  3. 4 oz. white button mushrooms
  4. 4 oz. oyster mushrooms
  5. 2 cloves garlic
  6. ¼ cup white wine
  7. Dried rosemary
  8. Salt & pepper
  9. 2-4 quail eggs*
Instructions
  1. Heat olive oil in a large frying pan over medium heat.
  2. Add mushrooms, and saute for 4 minutes.
  3. Add garlic; saute 1 minute more constantly stirring.
  4. Add ¼ cup wine wine, stir until evaporated.
  5. Season with pinch of dried rosemary (crumbled), salt, and pepper.
  6. Transfer mushrooms to serving dish.
  7. Heat medium frying pan over medium heat.
  8. Grease pan, add quail eggs.
  9. Cook less than 30 second per side.
  10. Top mushrooms with cooked eggs.
Notes
  1. Each serving of mushrooms can be topped with 1-2 eggs.
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