Baked Mushroom Truffle Egg Nest.
TruffleHunter
12
Truffle infused mushrooms cradle a baked egg in a filo pastry nest to create this rich, elegant canapé.
Ingredients
- 450g of filo pastry
- 50g melted butter
- 12 quail egg yolks
- 250g mushrooms, finely sliced
- 1/2 shallot, finely sliced
- 1 tbps of TruffleHunter Black Truffle Oil
- 1 clove of garlic, finely diced
- 50g TruffleHunter Black Truffle Slices
- 1 tbps of finely chopped chives
- Pinch of salt and pepper
Directions
- Preheat your oven to 200°C. In a frying pan sauté your mushrooms and shallot in TruffleHunter Truffle Oil with a little garlic until softened and browned. Then season to taste and allow to cool. Mix this cooked mushroom mix with your TruffleHunter Black Sliced Truffles.
- Prepare your filo pastry by cutting into squares approximately 10cm across. Then using a non-stick or silicone muffin tray place a sheet of pastry and press into it. Brush with a little melted butter and then layer another sheet of pastry on top, set to one side, so they start to overlap and form a basket. Repeat with another 2 sheets until you have a filo pastry case.
- Fill each one with a tbsp of cooked mushrooms and sliced truffles. Then make a hollow in the middle and break your egg into it. Bake in the oven for 8-10 mins until the pastry is crispy. Top with chopped chives.
