Let’s cook quail tonight! The quail is a small bird which is highly delicious. It has gained popularity after the Masterchef series where the home cooks make excellent quail dishes. The size varies on the basis of the region it belongs to. Cooking quail is not a difficult task. You need a good recipe for it. One rule of cooking quail is that you cannot cook it any way that you like. There is a technique. It has the tendency to get dry.
So, we have a lovely recipe for you. Follow the steps and make a restaurant style Mushroom stuffed Quail at home! Also, we have a recipe for truffle sauce as well. It will go brilliantly with the stuffed quail.
Here Is The Recipe For Mushroom Stuffed Quail With Truffle Sauce :
Preparation Time : 50 Minutes
Cooking Time : 35 Minutes
Serves : 4
8 Boned Quail
Creole seasoning – 2 tbsp
Melted butter – 4 tbsp
Olive oil – 2 tbsp
Minced shallots – 1/4 cup
Minced garlic – 1 tbsp
Chopped Assorted Mushrooms (shiitake, button and wood ear) – 2 pounds
Salt to taste
Freshly ground pepper – 1/2 teaspoon
Dry white wine – 1/2 cup
Bread crumbs – 1/4 cup
Grated Parmesan – 1/2 cup
Chopped Fresh Parsley Leaves – 1 tbsp
Chopped Basil Leaves – 1 tbsp
Chopped Oregano Leaves – 1 tbsp.
For Truffle Sauce
White truffle oil – 1/4 cup
Butter – 1/2 pound
White wine – 1 cup
Minced shallots – 1 tbsp
Chopped garlic – 1 tsp
Salt to taste
White pepper (freshly ground)
Heavy cream – 1/2 cup
1 black truffle – small
Chives (for garnishing)
Preheat your oven to 400 degrees F.
Now lay the skin of the quail downwards on a baking sheet. Season it with Creole seasoning. Use 1 tablespoon of Creole seasoning. Now we need to make the mushroom stuffing.
Take a large skillet and heat oil over medium-high heat. Add garlic and shallots and start stirring Cook it for 30 seconds and then add the mushrooms. Add salt, pepper and stir it. Once the mushrooms start caramelizing, add dry white wine to it. Stir to deglaze the pan. Stir for 5 minutes till liquid gets evaporated. Now remove from heat and transfer these mushroom to the food processor. Add bread crumbs, cheese, basil, parsley and oregano to it. Make a thick paste out of it.
Now transfer it to a bowl and divide this mixture into 8 parts. You need to make a tight ball with this mixture using your hands. These will be used to stuff the quail.
Insert 1 part of the mushroom stuffing into the cavity of one quail. Do the same with each quail. Now wrap the bird around the stuff. Next is to keep the bird breast side up. Brush some butter over the quails and season the bird with Creole seasoning.
Roast the birds now in the preheated oven for 25 minutes. It should be golden brown. Next step is to make the Truffle sauce for us to serve the quail on the plate.
Take a mixing bowl and mix truffle oil and butter together. Now place the butter on a plastic wrap. You need to form a log and then wrap it tightly. Refrigerate this till it gets firm.
Heat a saucepan and combine shallots, garlic and white wine. Season it with salt and white pepper. Now bring this liquid to a boil. It should take 3 minutes. Put the cream in it and cook for about 1 minute.
Once the butter is refrigerated, cut it into 1 inch pieces. Reduce the liquid heat to low and put the pieces of butter in. Whisk it so that it gets dissolved in the liquid. Reduce heat and make sure you keep the truffle sauce warm.
Drizzle a little truffle oil on the stuffed quails and garnish it with chives and shaved truffles. Your dish is ready to serve!
This dish has many steps to follow but it is worth it! You should definitely make this dish at home. It tastes amazing!