Giant Mushroom Filled with Quail Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 mushrooms (giant)
- 2 veal sausage, substitute 100g veal sausage
- 1 tablespoon breadcrumbs
- 1 egg yolk
- 1 tablespoon parsley, finely chopped
- salt and pepper
- 1 tablespoon butter, for frying the stems
- 4 quail egg (s) or very small eggs
- 1 tablespoon butter
- some broth for the shape
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, cut the removed stems into small pieces and sauté in butter for 2-3 minutes.
- Mix all ingredients except the meat stock and butter with the stalks.
- Put the meat stock, butter and the mushroom caps in a small ovenproof dish and fill with the farce.
- Carefully put a quail egg on top of each mushroom
- Bake in the oven at 200 ° for 10 minutes
- Have already made them in the microwave, covered the dishes with a lid or with microwaveable foil. A tasty and visually appealing starter.
- Good Appetite
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