30min min


30min persons




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  • 300gr rice
  • 8 mushrooms, big
  • 8 quail eggs
  • 1 leek
  • 1 spring onion
  • 2 garlic cloves
  • 8 green asparagus
  • Vegetable Stock
  • Water
  • Borges Extra Virgin Olive Oil
  • Salt
  • Parsley
  • For the Provençal:
  • 1 garlic clove
  • 2 spoonfuls of breadcrumbs
  • Chopped parsley

Step by step

  1. Step 1

    Use a mould to shape the rice and place four portions on a dish together with some mushroom caps and garnish with some parsley leaves.

  2. Step 2

    Clean the mushrooms and detach the caps from the stalks. Finely chop the leek, onion and garlic and lightly fry them with 3 or 4 spoonfuls of olive oil. Add the chopped mushroom stalks, rice and stock (just over double the amount of rice). Add salt if necessary and cook over low heat for 20 minutes.
    Five minutes before the cooking time is over, add the chopped asparagus.
    In a saucepan, put water and bring it to boil. Add the mushroom caps and scald for 3 minutes. Drain and place them on a baking tray. Crack open an egg over each mushroom cap. In a bowl, mix the Provençal ingredients and sprinkle the mushrooms with the mixture without covering the egg yolks. Bake them in the oven for 2 or 3 minutes.

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