Forest Mushroom and Quail Egg Bruschetta

imageThe crisp chill of autumn is upon us, that means changing leaves, cozy sweaters, and lots of fresh and lovely mushroom at the supermarket. This dish is the perfect meal for a light dinner on a cold autumn night or makes great lunch.


Ingredients (serves 4):

1 baguette or ciabatta
1 clove of garlic,sliced in half
Olive oil, extra virgin

1 tablespoon butter
200 g forest mushrooms
Sea salt and freshly ground pepper
75 g mascarpone cheese
4 quail egg
Freshly chopped thyme

Cut the bread into thin slices. Rub both sides of the bread slice with garlic. Make sure you rub the sides of the bread to. Drizzle olive oil over the bread slices and bake on 200 C in the oven for about 7-10 minutes or until they turn golden brown.

Melt the butter in a frying pan and add the mushroom, salt and pepper. Let it cook until the mushroom turns soft and lightly colored. Add the mascarpone and mix with the mushroom.
In another frying pan add som butter and the quail egg and season with salt and pepper. Fry the eggs for a few minutes until they are cooked. To open the eggs you might want to use a sharp knife as the shell of the eggs are thicker than normal eggs and might be difficult to crack open.


Add the mushroom mixture to the bread with a spoon, top with one egg and freshly chopped thyme.
You can pair this dish with a glass of pinot noir. Enjoy!


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