Ingredients: 1/4 cup of sliced shallots 2 tbsp of olive oil 1/2 cup of morel mushrooms 1/2 cup of sliced porcini mushrooms 6-8 tbsp of mushroom jus (recipe below) 1 quail egg (poached sunny side up) 1/4 cup of fresh chervil Salt and pepper to taste

Mushroom Jus

Ingredients:

3 large portabello mushrooms
2 shallots, sliced very thin
3 sprigs of thyme
1 clove minced garlic
12 ounces vegetable herb stock

Method:

1. Preheat oven to 350 degrees Fahrenheit. Place cleaned mushrooms on a sheet of aluminum foil. Add shallots, thyme garlic and vegetable stock. Using a separate sheet of foil, cover and seal to create a pocket. Place in the oven and cook for 30 minutes (pocket should puff up like a pillow). Remove from heat and immediately puncture the foil, being careful of the steam. Strain resulting liquid through a fine-mesh strainer. Place liquid in a saucepan and reduce by half.
2. Preheat a medium sized frying pan on medium/high heat. Add olive oil and shallots. Sauté until cooked. Add morel mushrooms first as they take a little longer to cook. Sauté for a minute or two. Add the porcini mushrooms, stir them occasionally to ensure that the mushrooms are cooked evenly. Season lightly with salt and pepper. Add 2-3 tablespoons of the mushroom jus and stir. Continue until mushrooms are fully cooked.

To Plate:

Pour the remaining mushroom jus in the center of the plate. Place the mushrooms on top of the jus. Place the fresh chervil neatly on the mushrooms and put the quail egg on top. Add salt and pepper to taste and serve.