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Roast quail with early autumn mushrooms

Home > Life style > Recipes > Roast quail with early autumn mushrooms
Recipe proposed by : Nanie Cuisine
Recipe type : Game


Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 40 minutes
Cooking cost : Affordable

Ingredients

Serves 4 :
- 4 quails
- 250 g chanterelles
- 250 g of black trumpet mushrooms
- 20 chestnuts
- 25 cl chicken stock
- 2 shallots
- 1 bay leaf
- 1 sprig of thyme
- 1 bunch of chives
- butter
- salt
- Espelette pepper

Preparation

  • Remove the first skin from the chestnuts.
  • Plunge them into a pan of boiling water and blanch them for 3 to 4 minutes.
  • Drain and allow to cool.
  • Remove the second skin and set aside.
  • Peel and chop the shallots.
  • In a casserole dish, melt the shallots in a knob of butter.
  • Add the quails and brown them for a few minutes on each side.
  • Season with salt and Espelette pepper.
  • Add the chicken stock, the bay leaf and the sprig of thyme. Also add the chestnuts.
  • Cover and simmer for 20 minutes.
  • Preheat the oven to broil.
  • Remove the lid from the pan and brown the quails in the oven for 5 to 7 minutes.
  • Wipe off the chanterelles to remove any impurities.
  • Heat a knob of butter in a frying pan and fry the chanterelles for 3 to 4 minutes, stirring often.
  •  Season with salt and Espelette pepper.
  • Add chopped chives and set aside.
  • Sort the trumpets and fry them in a pan with a knob of butter for 3 to 4 minutes, stirring often.
  • Season with salt and Espelette pepper and add the chopped chives.
  • Prepare the dish: place a bed of trumpets of death on a serving plate. Place a quail on top, add the chanterelles and chestnuts.

Suggestions :

You can also add some porcini mushrooms snacked in butter to the recipe.

     
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Roast quail with early autumn mushrooms

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