Transform sautéed mushrooms from an everyday dish into a special occasion, tapas dish with this simple recipe for mushrooms topped with quail eggs.
Sautéed Mushrooms with Quail Egg
- 3 tablespoons olive oil
- 4 ounces crimini mushrooms
- 4 ounces white button mushrooms
- 4 ounces oyster mushrooms
- 2 cloves garlic
- ¼ cup white wine
- Dried rosemary
- Salt & pepper
- 2-4 quail eggs*
Heat olive oil in a large frying pan over medium heat.
Add mushrooms, and saute for 4 minutes.
Add garlic; saute 1 minute more constantly stirring.
Add ¼ cup wine wine, stir until evaporated.
Season with pinch of dried rosemary (crumbled), salt, and pepper.
Transfer mushrooms to serving dish.
Heat medium frying pan over medium heat.
Grease pan, add quail eggs.
Cook less than 30 second per side.
Top mushrooms with cooked eggs.
It’s never too late to change your palate. I can guarantee you of that fact. For my first forty-some years, I declined eating over easy eggs. There was no way I wanted to have a yolk that was runny. Then, as you’ll read later in this post, my thinking was changed. Since that time I’ve made a number of dishes that feature an over easy egg and have enjoyed eating them. So, keep an open mind.
From the wayback time machine
To learn more about this recipe, originally published in March 2017, keep reading.
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.
If you’re not a fan of runny eggs, these Wine Braised Mushrooms make a fine tapas dish.