:: 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.
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