Recipe courtesy of Robert Irvine
Mushroom Pizza with Quail Egg
Total:
55 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate
Total:
55 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

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.

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