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.

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

SamuelStuffed champignons with a touch of Pedro Ximénez