Preparation Time: 20 minutes
- 4 large, white button mushrooms
- 60 grams / 2 1/8 oz. Espelette chili butter
- 60 grams / 2 1/8 oz. Bayonne or other prosciutto
- 4 quail eggs
- 1 lemon
- 4 sprigs flat (Italian) parsley
- Olive oil
Quickly rinse the mushrooms in cold water, dry them, remove the stems and any remaining dirt from the bottom, then chop the stems finely. Sauté them in a knob of butter and some olive oil. Lightly drizzle some lemon on the mushroom tops and brush with oil.
Preheat the oven to 180°C / 356°F (gas mark 6).
Slice the Bayonne prosciutto into thin strips, mix into the mushroom fricassee, add the chopped parsley, then pepper. Fill the mushroom tops with this preparation, sprinkle with Espelette chili butter shavings. Place the stuffed mushrooms in a baking dish and bake for 15 minutes. Break the quail eggs into 4 small glasses. Five minutes before the end of the baking time, slide the eggs into the hollow of the mushrooms making sure that they whites are completely cooked before removing the mushrooms from the oven.