Braised Quails With Wild Mushrooms Recipes

QUAIL WITH MUSHROOM SAUCE

Steps:

• In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.

ROASTED QUAIL WITH WILD MUSHROOMS

Steps:

• To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
• In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
• In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
• Preheat the oven to 325°F. Season the quail inside and out with salt.
• Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
• Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

BRAISED EXOTIC MUSHROOMS

Steps:

• Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
• Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
• By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

BREAST OF QUAIL WITH WILD MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Remove legs and thighs from quail. Reserve the breast on the carcass for roasting later. Brown the legs and thighs in the butter.
• Pour off the cooking fat and add an ounce of dry vermouth, veal and chicken stock. Reduce for five minutes or until the consistency is thick and syrupy.
• Strain the sauce. Pour half the sauce into a saucepan and add the boiled cream. Reserve remaining sauce.
• Dice the mushrooms. Melt the remaining butter in a saucepan and saute the mushrooms with the shallots. Add the remaining ounce of vermouth and the heavy cream. Bring to a boil. Add half the chopped chives and set aside.
• Roast the quail laying the breast side down and cook for five minutes on each side, turning once. Remove from oven and when cool enough to handle, bone the breasts.
• Place the bottom halves of the puff pastry rectangles in the center of two dinner plates. Spoon the mushroom mixture on top. Arrange the four quail breast around to form four corners of a square. Carefully pour the two sauces (one light, one dark) around to form a pattern, without mixing the sauces together.
• Arrange the quail eggs on the dark sauce and garnish the light sauce with the beans, remaining chives and diced tomatoes. Put the caps of puff pastry on top of the mushroom mixture and serve.

QUAIL IN MUSHROOM GRAVY

Steps:

• Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350° for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

BRAISED BRISKET AND CREAMY WILD MUSHROOMS

Steps:

• PREPARE THE ROAST:.
• Preheat oven to 325°F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated.
• Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
• Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
• Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; the parsley, thyme and bay leaves.
• Cover the pan tightly with aluminum foil and transfer to the oven.
• Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes.
• Strain the stock and spoon out the excess fat.
• PREPARE THE MUSHROOMS:.
• Meanwhile, prepare the mushrooms. Heat up a large sauté pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme.
• Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon.
• When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
• To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
• SUGGESTIONS:.
• As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
• These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
• Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
• The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
• Derf's Recipe #24584 Apricot Carrots.
• Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).

BRAISED QUAIL WITH WHITE WINE

Steps:

• Wipe the quail dry with paper towels and set aside.
• Preheat oven to 350 degrees.
• Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
• Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
• Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.