Country Bread With Tomato-Mushroom Stew

• 11/2 pounds wild mushrooms, ideally fresh porcini or morels
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, crushed and peeled
• fine sea salt
• freshly ground black pepper
• 12 ripe cherry tomatoes, halved
• 1/2 cup vegetable stock
• few drops white vinegar
• 12 quail eggs
• 6 slices Tuscan country bread, toasted

1. Wipe the mushrooms clean with a damp towel. Remove and discard the stems and slice the caps 1/4 inch thick. (If using porcini, keep the stems; peel them with a paring knife and remove any spoiled part, then slice them to the same size as the caps.)
2. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the garlic and cook until lightly browned, about 3 minutes. Add the mushrooms, stir, season with salt and pepper, and cook over medium heat for 3 to 4 minutes. Add the tomatoes and cook until wilted, about 30 seconds. Add the vegetable stock, give the mixture a good stir, and cook for 5 minutes or until the mixture is fairly dry but still a bit moist.
3. Meanwhile, bring a small pot of water to a boil. Add a few drops of white vinegar. One by one, crack the quail eggs into a tablespoon and lower them into the water. Let them poach for 1 minute, then remove with a slotted spoon and gather them on a plate.
4. Arrange the warm croutons on a platter. Spoon some acquacotta (mushroom-tomato mixture) over each one and place 2 quail eggs on each. Drizzle with the remaining olive oil. Serve at once.
5. VINO
6. A full-bodied Australian Shiraz is a big, bold match for the rich quail egg in this recipe.

wild mushrooms, ubc, garlic, salt, freshly ground black pepper, cherry tomatoes, vegetable stock, white vinegar, eggs, country bread

Taken from www.epicurious.com/recipes/member/views/country-bread-with-tomato-mushroom-stew-1246141 (may not work)