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Rotini with Seared Quah Breast, Porcini Mushrooms, and Sage

Canadian.Recipes's picture
  Dried porcini mushrooms 2 Ounce
  Hot water 1⁄2 Cup (8 tbs) (More If Needed)
  Rotini pasta 12 Ounce (Dried)
  Vegetable oil 2 Tablespoon
  Whole boned quail breasts 8
  Minced shallot/Onion 1⁄4 Cup (4 tbs)
  Minced garlic 1 Tablespoon
  Quail stock/Chicken stock 1 Cup (16 tbs) (Use Remaining Portions Of Quail)
  Minced sage 3 Tablespoon
  Dried red pepper flakes 1 Pinch
  Butter 1 Tablespoon, chilled
  Freshly ground pepper To Taste
  Salt To Taste
  Grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)

BRING A LARGE PAN of lightly salted water to a boil, add the pasta, and simmer until al dente, 7 to 10 minutes.
Drain well, toss in 1 tablespoon of the oil, and set aside.
HEAT THE REMAINING 1 tablespoon oil in a large, heavy skillet over medium-high heat.
When hot, add the quail breasts and sear until nicely browned on each side but still rare, 1 to 2 minutes per side.
Set aside.
Add the shallot and garlic to the skillet and cook over medium heat until just tender and fragrant, 2 to 3 minutes.
MEANWHILE, DRAIN THE MUSHROOMS, reserving the liquid.
Coarsely chop the mushrooms and add them to the skillet with their liquid.
Bring to a boil and boil until the liquid is reduced to about 2 tablespoons.
Add the stock and boil until reduced by about half.
Add the quail breasts with the sage and red pepper flakes.
Cook gently, stirring, until the quail is heated through, 2 to 3 minutes.
Remove the skillet from the heat and add the butter, stirring until melted.
Add the pasta and salt and pepper to taste, tossing to mix well.
Divide the pasta among 4 individual plates, with 2 quail breasts on each plate.
Sprinkle the grated cheese over all and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Rotini With Seared Quah Breast, Porcini Mushrooms, And Sage Recipe