Oyster Mushrooms with Fried Quail Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g oyster mushrooms
- 1 clove garlic
- parsley
- 1 bunch watercress
- 5 tablespoon oil
- 1 tablespoon vinegar, (mild wine vinegar)
- salt
- Pepper, whiter
- 4 quail egg (s), fried
Print Recipe
Pin Recipe Instructions
- Cut the cleaned oyster mushrooms into small pieces. Finely chop the clove of garlic and parsley. Read watercress.
- Beat 1 tablespoon vinegar and 2 tablespoon oil until creamy. Pull watercress through the marinade and place on 2 plates.
- Fry the mushrooms with 2 tablespoons of oil. Add the garlic and parsley, salt and pepper.
- Fry the quail eggs in 1 tablespoon of oil and lightly salt.
- Place the mushrooms on the cress bed and top with the fried quail eggs.
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