Ingredients
18 Quails Eggs cooked and shelled
500 gms Field Mushrooms
250 gms Banana Shallots
2 Garlic Cloves
50 gms Unslated butter
Olive Oil
Mayonnaise
Seasoning Sea Salt and Ground Black Pepper
Sheet of Puff Pastry
Cheats version includes one Mushroom Stock Cube but be careful of the seaoning. Taste Taste Taste.
Preparation
For the Duxelle Slice the shallots and chop finely and do the same with the Garlic and Mushrooms. In a wide shallow pan, melt the butter and add the onion and garlic over a low heat until softened. Then add the Mushrooms. Cook until all the moisture is absorbed and evaporated - if using the cheat, add the Mushroom stock cube before the mixture drys too much. The consistanacy should be thick and moist.
Set aside. Meanwhile cut the puff pastry into 6 rectangles 100mm x 40mm and place in the oven at 170 centigrade for 20 mins.
Whilst the pastry is cooking, prepare the Quails eggs. Peel, unless bought in a tin, and slice off the bottom end to make the egg sit flat.
When the pastry is golden brown remove from the oven. Slice the top off to reveal a cavity which you fill with the Duxelle. Top with three Quails eggs per person and spoon over the Mayonnaise - better if you make this yourself. Sprinkle with a pinch of Paprika and dress with some Pea Shoots or any small green salad leaf. Enjoy.
