Quail with Porcini Mushrooms
Ingredients
- 4 pcWhole quail (cleaned and trussed)
- 600 gBoletus edulis (cleaned and wedged)
- 2 pcShallot (finely minced)
- 150 mlDry white wine
- 50 gUnsalted butter (cold, cubed)
- 1 pcGarlic (crushed in skin)
- 1 tbspSunflower oil
- 2 pcThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate
Method
Golden quails with crispy skin served with tender porcini mushrooms. A short white wine sauce that coats the meat and releases earthy forest aromas.
- 1
Clean the porcini mushrooms with a damp cloth or brush, never under water. Cut off the earthy stems and cut the heads into large wedges. Finely chop the shallots.
- 2
In a sauté pan, heat the oil and 20g of butter. Brown the quails on all sides over high heat. The skin should be uniformly brown and starting to crisp.
- 3
Add the porcini mushrooms to the pan with the quails. Let the vegetation water evaporate. When the mushrooms start to brown, add the shallots, crushed garlic, and thyme.
- 4
Pour in the dry white wine and the veal stock. Scrape the juices from the bottom of the pan. Cover and cook over low heat. The meat is ready when it is soft under finger pressure.
- 5
Remove the quails and keep them warm. Reduce the juice by half. Whisk in the remaining cold butter to bind the sauce. It should be glossy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never wash porcini with water, they soak it up like sponges. A brush is enough.
- Quail should be cooked medium-rare to stay juicy.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently, covered in the sauce, to prevent the meat from drying out.
