Cocotte with Honey Mushrooms, Farmer's Sour Cream, and Quail Eggs

Appetizers | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Quail eggs can be replaced with regular eggs, but then you need to use exactly half the amount.

Ingredients

Farmers cheese - 14.1 oz
Salted honey mushrooms - 10.6 oz
Quail Egg - 12 pieces
Dried Chinese mushrooms - 0.7 oz
Shallot - 1 piece
Butter - 1.8 oz
Nutmeg - 0.1 oz
Salt - to taste

Step by Step guide

Step 1

Soak the dried mushrooms in warm boiled water for 10-15 minutes, then set aside the most beautiful mushroom, and squeeze the rest and transfer them to a blender bowl. Thaw the honey mushrooms and squeeze out all excess moisture. Transfer to the blender. Finely chop the shallot onion and add it to the mushrooms. Season with salt, add nutmeg, and blend everything into a paste.

Step 2

In a heatproof pot that can be used on the stove and in the oven, melt the butter, then add the mushroom mixture and sauté well, stirring constantly with a silicone spatula. Cook until the mushroom mixture starts to stick to the sides, i.e., until the excess moisture evaporates. Remove the pot from the heat.

Step 3

Thoroughly mix 200 grams of sour cream into the mushroom mixture. Crack the eggs on top of the sour cream and mushroom mixture. Add a little salt. Spread the remaining sour cream over the eggs, smoothing the surface. Place the prepared mushroom in the center.

Step 4

Preheat the oven to 392°F. Place the pot in the oven and bake, uncovered, for about 30-40 minutes, until the sour cream is browned. Let the cocotte cool, then cut into portions.