Quail eggs with mushrooms

Quail eggs with mushrooms

Quail eggs with mushrooms


  • Dried Chinese
  • mushrooms 10, large, soaked to
  • soften
  • Cooking oil 2 tsp
  • Salt 1/4 tsp
  • Ground white
  • pepper 1/4 tsp
  • Sugar  1/4 tsp
  • Quail eggs 10
  • Green peas 10
  • Vegetable stock 100 ml (31/2 fl oz)
  • Chinese cooking
  • wine (hua tiao) 1 tsp, or dry sherry Light soy sauce 1 tsp
  • Sesame oil 1/2 tsp Corn flour
  • (cornstarch) 1 tsp, mixed with

1 Tbsp water

 This dish is simple to do yet very attractive and tasty. Serves 5


  1. Squeeze out any excess water from mushrooms and trim off and discard stems.
  2. Marinate mushrooms with oil, salt, pepper and sugar. Leave for 5 minutes.
  3. Place mushrooms with the underside facing up on a steaming plate and steam for 10–12 minutes.
  4. Break a quail egg into each mushroom and top each with a pea. Return to steamer and steam for another 5 minutes or until eggs are cooked.
  5. Meanwhile combine stock and wine in a small pot and bring to the boil. Season with soy sauce and sesame oil. Lower heat and stir in corn flour mixture to thicken sauce.
  6. Pour sauce over mushrooms and serve hot.

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