This recipe elevates humble quail to a culinary masterpiece. The succulent quail, perfectly roasted, is complemented by a decadent mushroom sauce bursting with earthy flavors. This dish is perfect for a special occasion or an impressive weeknight dinner. It's surprisingly easy to make, despite its elegant presentation.
Ingredients:
For the Quail:
- 4 quail, cleaned and patted dry
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Mushroom Sauce:
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- ½ pound shiitake mushrooms, sliced (optional, but adds depth of flavor)
- 1 small shallot, minced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Preparing the Quail:
- Preheat your oven to 400°F (200°C).
- Season the quail: In a small bowl, combine salt, pepper, thyme, and rosemary. Rub the mixture generously all over the quail.
- Sear the quail: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the quail for 2-3 minutes per side, until lightly browned.
- Roast the quail: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Making the Mushroom Sauce:
- Sauté the mushrooms: While the quail is roasting, heat olive oil in a separate skillet over medium heat. Add the shallots and garlic and cook for 1 minute, until fragrant. Add the mushrooms and cook for 8-10 minutes, until softened and lightly browned.
- Deglaze the pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half.
- Simmer the sauce: Stir in the chicken broth and bring to a simmer. Reduce the heat and cook for 5-7 minutes, until the sauce has slightly thickened.
- Finish the sauce: Stir in the heavy cream and butter. Season with salt and pepper to taste.
Serving:
- Plate the quail: Arrange the roasted quail on plates.
- Spoon the sauce: Generously spoon the mushroom sauce over the quail.
- Garnish: Garnish with fresh parsley.
- Serve immediately and enjoy your delicious quail with mushroom sauce!
Tips and Variations:
- For extra flavor: Marinate the quail in a mixture of olive oil, herbs, and lemon juice for at least 30 minutes before cooking.
- Add other vegetables: Include other vegetables like diced carrots or celery in the mushroom sauce for added depth and nutrients.
- Use different mushrooms: Experiment with other types of mushrooms, such as oyster mushrooms or portobello mushrooms.
- Make it ahead: The mushroom sauce can be made ahead of time and reheated before serving.
This quail with mushroom sauce recipe is sure to impress your guests. The combination of tender quail and rich, earthy sauce is a true culinary delight. Remember to share your experience and photos using #quailrecipe #mushroomsauce #dinnerrecipe on social media!
