Quail Eggs, Focaccia, Trumpet Mushrooms, and Parsley Salsa

In a saucepot, combine all ingredients and bring to a boil. Remove from heat and cool.

In a blender, combine ingredients and blend on high speed. Transfer to a saucepot and lightly heat. Remove from heat and cool.

Place quail eggs in ice water for 15 minutes. Bring a large pot of heavily salted water to boil. Blanch eggs for 2 minutes and 30 seconds and cool in ice bath. Peel eggs and submerge in Lapsang Souchong Pickle for 48 hours. Remove from pickling liquid and store in Lapsang Souchong Oil.

In a mixing bowl, combine all ingredients.

Heat water bath for immersion circulator at 190°F. Place mushrooms in a vacuum bag with Lapsang Souchong Oil and salt, and seal. Cook mushrooms sous vide for 24 hours. Remove from bag and cut into small pieces.

In a blender, combine all ingredients and blend until smooth.

In a mixing bowl, combine all ingredients. Cover with plastic wrap and allow to sit at room temperature for 12 hours.

Dissolve yeast in water and combine with flour and salt to form smooth dough. Slowly incorporate Biga and then scallions. Place dough in a greased bowl, cover with plastic wrap, and bulk ferment 3 hours, folding twice every hour. Heat oven at 375°F. Divide dough in half and roll out each half on sheet trays. Brush surface with oil and proof 1 hour. Bake until golden and cut into pieces.

In a hot pan, lightly char Scallion Focaccia and break into smaller pieces. In a bowl, combine Focaccia, King Trumpet Mushrooms, and Parsley Salsa; toss lightly and arrange in deep serving plates. Cut Quail Eggs in half and place on top of Focaccia. Spoon Tzatziki next to Focaccia salad and garnish with cilantro.