Stuffed champignons with a touch of Pedro Ximénez

:: Ingredients ::

Ingredients for 2 people:

  • 4 large champignons
  • 200 g fresh spinach
  • ½ red onion
  • 4 quail eggs
  • 3 tablespoons Pedro Ximénez vinegar
  • Extra virgin olive oil
  • 20 g raisins
  • 10 g pine nuts
  • 1 tablespoon sugar
  • Salt
  • Black pepper

:: Preparation ::

Pour a drizzle of olive oil and a tablespoon of sugar into a pan. Once the sugar is golden brown, add the chopped onion. Brown the onion and add the fresh spinach. Cook a few minutes and add the raisins, pine nuts and Pedro Ximénez vinegar. Stir and add a pinch of salt.

Rinse the champignons and cut off the bottom of the stalks. Place in a pan with a drizzle of olive oil and salt, cook covered. Once cooked, remove and fill with the stir-fried spinach.

Fry the quail eggs and place on the stuffed champignons before serving. Salt and pepper to taste and serve hot.

SamuelStuffed champignons with a touch of Pedro Ximénez