Deviled Quail Eggs with Porcini & Parmesan
D'Artagnan chef bio | Yield: about 30
These tiny deviled quail eggs are umami-rich with mushrooms and Parmesan cheese and are perfect for parties.
- 2 large eggs
- 1 package Quail Eggs
- 3-4 small button mushrooms, (smallest you can find), sliced thin
- 1 tablespoon Black Truffle Butter
- Salt and freshly-ground black pepper, to taste
- 1 tablespoon mayonnaise
- 2 tablespoons heavy cream, plus more as needed
- 1 1/2 teaspoons Dried Porcini Mushroom Powder
- 1/2 teaspoon low-sodium soy sauce
- 3/4 cup Parmigiano-Reggiano cheese, finely grated with a microplane
- Place quail eggs in a saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 4 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking. Set aside.span>
- Meanwhile, cook the mushroom garnish. Melt truffle butter in a small skillet over medium-high heat. Add sliced mushrooms, tossing to coat. Cook mushrooms, tossing occasionally, until browned and crisp. Remove from heat, drain mushrooms in a single layer on paper towels, set aside.
- Once cooled, carefully peel all of the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs.
- Add the mayonnaise, heavy cream, porcini powder, and soy sauce. Process the mixture until smooth. Add more heavy cream if needed, season with salt and pepper if needed (keep in mind there will be salty cheese added at the end).
- Spread the finely grated cheese evenly over your serving plate, set aside.
- Transfer the deviled yolk mixture to a pastry bag fitted with a small tip. Pipe the filling into the quail egg white halves. Transfer to prepared serving platter then garnish each with a reserved mushroom crisp. Serve immediately or chill in the refrigerator, loosely covered with plastic wrap, for up to 2 hours.