Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
- Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
- Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
- Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
- Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
- Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
- Serve the quail on individual serving plates and spoon the mushroom sauce around them.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arhkosua Vybrant
[email protected]This dish was a bit too complicated for me, but the end result was worth it. The quail was cooked perfectly and the porcini sauce was amazing. I will definitely be making this dish again, but I will simplify the recipe a bit.
Md Mahbud Mamsuri
[email protected]The quail was a bit overcooked, but the porcini sauce was delicious.
Rebeca Tapia
[email protected]This is one of my favorite recipes! The quail is always cooked perfectly and the porcini sauce is to die for. I love serving this dish to guests because it's always a hit.
wamala livingstone
[email protected]I made this dish for my husband's birthday and he loved it! The quail was juicy and tender, and the porcini sauce was the perfect accompaniment. I will definitely be making this dish again.
John Lloyd
[email protected]The quail was cooked perfectly, but the porcini sauce was a bit bland.
Hamim Tahin
[email protected]This dish is perfect for a special occasion. The quail is elegant and the porcini sauce is rich and flavorful. I highly recommend it!
Asrar Jar
[email protected]The porcini sauce was a bit too salty for my taste, but the quail was cooked well.
Touseef Hanif
[email protected]I've made this dish several times and it's always a hit. The quail is always cooked perfectly and the sauce is incredible. I love serving this dish to guests because it's always a crowd-pleaser.
Elias Zufan
[email protected]The quail was a bit dry, but the porcini sauce was delicious.
MrsS Sanders
[email protected]I followed the recipe exactly and the quail turned out amazing! The porcini sauce was the perfect complement to the grilled quail. My family loved it!
MUHAMMAD ALI Khan offical
[email protected]This grilled quail with porcini sauce was an absolute delight! The quail was cooked to perfection, and the sauce was rich and flavorful. I highly recommend this dish to anyone looking for a special meal.