Photo: Mushroom Pizza with Quail Egg Recipe
Ingredients
- 1/4 cup (1/2 stick) butter
- 1 cup shiitake mushrooms, sliced
- 1 cup chanterelle mushrooms, sliced
- 2 cloves garlic, finely chopped
- 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry)
- Salt and freshly ground black pepper
- 1/4 cup chopped chives
- 1 or 2 eggs, beaten for egg wash
- 8 quail eggs, raw, fresh in shell
Directions
Heat butter in a saute pan and cook shiitake and chanterelle mushrooms with garlic until tender. While mushrooms are cooking, roll out pastry dough on a board. Season mushrooms with salt and pepper, remove from heat, stir in chives, and set aside.
Preheat oven to 375 degrees F.
Using a circle cutter, cut out 8 (3-inch) diameter dough circles and place on a baking sheet. (You can also cut into 3 by 3-inch squares). Place a spoonful of mushrooms on each pastry circle. Brush edges of dough with egg wash. Bake for 6 to 8 minutes, then pull out the baking sheet and crack a quail's egg in the center of each "pizza" Bake 8 minutes more until egg is cooked to sunny side up.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By sheilamnorman_8...
Annapolis, MD
on April 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was definitely a tasty dish and for that it earns high stars. However, the recipe leaves a bit to be desired by way of instruction. Perhaps if you're more familiar with quail eggs than I am, it wouldn't be an issue. That said, the biggest issues I encountered surrounded the placing of the egg on the mushrooms. It was a bit of a disaster for the first couple of eggs, but then I figured out a plan. First and foremost, make a nest in the mushrooms to hold the egg (otherwise it slides right off and onto the pan. Secondly, I found the easiest method of cracking the eggs to be inserting a small knife in one end and carefully making an opening large enough for the yolk to slide out. Once I mastered that technique, it was fine. Again, it was a very tasty dish and I would try it again now that I've figured out a couple of things that were missing from the instructions.
By nyoyo_5714179
Jaakrta
on March 10, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not only this look good, the taste is very, very delicious as well. My sister is vegetarian and a very picky eater, but she enjoys this tremendously! Thank you for such a good and easy recipe. This is a keeper!
Read all 2 reviews