Quails Eggs With Mushroom Duxelle On A Puff Pastry Boat

1. 1

   For the Duxelle

2. 2

   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.

3. 3

   Set aside. Meanwhile cut the puff pastry into 6 rectangles 100mm x 40mm and place in the oven at 170 centigrade for 20 mins.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.