| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 768 |
| Total Fat | 55 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 121 mg |
| Sodium | 386 mg |
Reviews
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.
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!