Since I have never worked with quail eggs before, this recipe was definitely an experiment for me. However my initial struggles were so worth it!
I live in Bloomington, Ind. and I will definitely say that city loves its local foods. I shop at a co-op because they sell farm eggs and for months I have walked past a small section that contains a few cartons of quail eggs. I usually avoid them because they are on the more expensive side for a college student’s grocery list, however last week I decided to splurge for a little cooking exploratory.
Sautéed in duck fat, minced garlic and topped with a sprinkling of lemon juice, this recipe is light with a touch of decadence. For a helpful hint to those who like runny eggs, I recommend precooking the mushrooms in the pan for a few minutes before cracking the eggs in. This way, the egg yolk does not have a chance to cook. I wish I had done this the first time around.
- 9 medium large sized button mushrooms, you want them big enough to fit the quail egg without overflowing
- 9 quail eggs
- 1 clove garlic, minced
- 2 tbs duck fat
- 1/4 cup dry white wine or water
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp grated parmesan
- salt and pepper to taste
Step 1: Clean the mushrooms by rubbing them with a damp towel. Remove the stems if they are still attached. Next, with a paring knife, cut a thin slice off of the top of the mushroom cap to create a flat surface. This will prevent the mushrooms from rolling around in the pan.
Step 2: Sprinkle the insides of the mushroom caps with salt and pepper. Fill each cap with a quail egg. Sprinkle with more salt and pepper.
Step 3: Heat a large frying pan on high. Melt the duck fat until it starts sizzling. Add the garlic, cook until it’s golden brown. Remove from the pan and set aside for plating. This step seasons the fat.
Step 4: Add the mushrooms into the pan. *Hint, have the mushrooms close to the pan to reduce egg spillage in case the mushrooms are nearly overflowing. Cook for a minute uncovered and then add the wine. Cover the pan and have the steam finish the cooking process. Cook on medium for 3-4 minutes. When finished, the mushroom will be soft and tender. Add more water to the pan if the wine cooks away and the mushrooms are not done yet.
Step 4: Plate the mushrooms. Top with a squeeze of lemon juice, the fried garlic, the parmesan and the lemon zest. Sprinkle a little parsley if you are feeling fancy.
2 thoughts on “Quail egg stuffed mushrooms with parmesan and lemon”
These sound and look so wonderful. The lemon must add a lovely fresh touch – very delicious!