Sautéed Mushrooms with Quail Egg
Ingredients
- 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*
Instructions
- 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.
Notes
Each plate of mushrooms can be topped with 1-2 eggs, depending on each diner's preference.