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Quails With Wild Mushrooms

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Ingredients
  Dried wild mushrooms 1 Ounce
  Coarsely chopped carrot 1 Small
  Shallots 3 1⁄2 Ounce, chopped
  Butter 2 Tablespoon
  Quails 4 Large
  Salt To Taste
  Pepper To Taste
  Powdered thyme 1⁄4 Teaspoon
  Plain all purpose flour 2 Tablespoon
  Port wine 1⁄2 Cup (8 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs) (creme fraiche)
  Egg yolk 1
Directions

Put the dried mushrooms in a bowl with 11/2 cups (375 ml/13 fl oz) of warm water.
Microwave, uncovered, on HIGH for 4 minutes.
Put the carrot and shallots in a casserole with the butter.
Rub the insides of the quails with salt and pepper and the thyme.
Cover the casserole containing the shallots and carrots and microwave on HIGH for 5 minutes.
Drain the mushrooms and strain the cooking liquid through a piece of muslin or a very fine strainer (sieve).
Chop the mushrooms coarsely with kitchen scissors.
Sprinkle the shallots with the flour and mix well.
Add the mushrooms and their cooking liquid and mix again.
Add most of the port and season with salt and pepper.
Put the quails in the casserole and sprinkle with salt and pepper.
Cover and microwave on HIGH for 10 minutes.
Coat the quails with sour cream (creme fraiche).
Cover and cook for a further 2 minutes on HIGH.
Transfer the quails to a heated dish.
Whisk the egg yolk with the remaining port and add to the sauce, still whisking.
Taste and adjust the seasoning.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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