Quails With Wild Mushrooms
|Dried wild mushrooms||1 Ounce|
|Coarsely chopped carrot||1 Small|
|Shallots||3 1⁄2 Ounce, chopped|
|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)|
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.