– 8 mushrooms
– 8 quail eggs
– 100g duck foie gras
– 40ml García de la Cruz Organic Extra Virgin Olive Oil (one teaspoon for each mushroom)
– Salt and pepper to taste
-Wash and dry mushrooms
-Remove the stem of the mushroom so you are left with the cap. If the cap is not deep enough to be stuffed, carefully carve into the cap to make the crevasse larger.
-Spread some duck foie gras inside of the hole of each mushroom and then add an quail egg on top.
-Pour a teaspoon of García de la Cruz Organic Extra Virgin Olive Oil on top of each egg.
-Season to taste.
-Cook in the oven, preheated to 390ºF, with heat coming from the top and the bottom of the oven, for 7-8 minutes or until eggs are cooked.