Country Bread With Tomato-Mushroom Stew

1. 1

   Wipe the mushrooms clean with a damp towel. Remove and discard the stems and slice the caps 1/4 inch thick. (If using porcini, keep the stems; peel them with a paring knife and remove any spoiled part, then slice them to the same size as the caps.)

2. 2

   Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the mushrooms, stir, season with salt and pepper, and cook over medium heat for 3 to 4 minutes. Add the tomatoes and cook until wilted, about 30 seconds. Add the vegetable stock, give the mixture a good stir, and cook for 5 minutes or until the mixture is fairly dry but still a bit moist.

3. 3

   Meanwhile, bring a small pot of water to a boil. Add a few drops of white vinegar. One by one, crack the quail eggs into a tablespoon and lower them into the water. Let them poach for 1 minute, then remove with a slotted spoon and gather them on a plate.

4. 4

   Arrange the warm croutons on a platter. Spoon some acquacotta (mushroom-tomato mixture) over each one and place 2 quail eggs on each. Drizzle with the remaining olive oil. Serve at once.

5. 5

   VINO

6. 6

   A full-bodied Australian Shiraz is a big, bold match for the rich quail egg in this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.