MUSHROOM-STUFFED QUAIL
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F.
- Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
- Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
- Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
WILD MUSHROOM RISOTTO
Provided by Anne Burrell
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
- Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
- Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
- During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.
ROASTED QUAIL WITH WILD MUSHROOMS
Provided by Anne Stiles Quatrano
Categories Food Processor Mushroom Poultry Sauté Dinner Quail Fall Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
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.
ITALIAN RISOTTO CON QUAGLIE (QUAIL RISOTTO)
This quail dish is typical of the Romagna region of Italy.
Provided by paigetheblogger
Categories Main Dishes Rice Risotto Recipes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
- Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
- Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
- Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
- Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
- Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
- Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
- Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.
Nutrition Facts : Calories 961.1 calories, Carbohydrate 100.3 g, Cholesterol 134.8 mg, Fat 32.9 g, Fiber 2.4 g, Protein 39.9 g, SaturatedFat 14.5 g, Sodium 684.9 mg, Sugar 4.5 g
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Wolfgang Puck
Categories dinner, project, main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the quail and set aside.
- Cook the wild rice and drain.
- Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
- Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
- Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
- When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED BONELESS QUAIL WITH WILD RICE AND SAGE STUFFING
Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!
Provided by BECKY SMITH
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 2h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a roasting pan.
- Wash quail and rub the inside cavities with salt and 1 teaspoon of orange zest.
- In a medium saucepan bring vegetable broth and rice to a boil. Add the bay leaf and reduce heat to low; cover and simmer for 35 to 40 minutes, or until liquid is absorbed.
- Meanwhile, heat oil in a medium skillet over medium heat. Saute onions until translucent; add celery and sage and saute 2 minutes. Transfer to a medium bowl. Stir in the egg white, remaining orange zest, walnuts, black pepper, cooked rice and parsley; mix well. Stuff the cavities of the quail with the rice mixture. Lightly season the skins with salt and cracked black pepper.
- Bake in preheated oven for 35 to 40 minutes, or until cooked through.
- Remove quail from pan and de glaze with the chicken broth. Strain and ladle over the quail.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 13.8 g, Cholesterol 82.8 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 272.7 mg, Sugar 3.5 g
WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE RISOTTO
Steps:
- QUAIL Bone the quail and reserve the bones. Dust with salt & pepper and roast at 375 until done, approximately 20 minutes. Refrigerate until required. SAUCE At a medium-high setting, heat 2 tbsp vegetable oil in sauce pan large enough to hold all quail bones. Saute bones until browned, deglaze with mirepoix until caramelized, deglaze again with chicken stock and port ensuring that all brown bits are incorporated into the sauce. Reduce heat and simmer at a low bubble until reduced by half. Strain sauce through a fine seive or coffee strainer and keep warm. WILD MUSHROOM STUFFING Reconstitute dried mushrooms with double their volume of boiling water, about 15 minutes. Strain and reserve reconstitution liquid. At a medium heat setting, heat 2 tbsp butter and 1 tbsp of oil in saute pan and add diced shallots. When shallots are sweating add mushrooms and saute 5 minutes. Add garlic, 3 sprigs of thyme, balsamic vinegar and saute another 5 minutes. Salt & pepper to taste. Pre-heat oven to 300 F, stuff wild mushroom mixture into quail and re-heat for 10-15 minutes. RISOTTO At a medium-high setting, heat 3 tbsp vegetable oil and saute onions until they shine, 3-5 minutes, add rice and stir until all kernels are coated in oil. Add half of the reconstitution liquid and reduce heat to low so that the mixture is a constant low bubble. Keep stirring occasionally Once the liquid has almost fully reduced, add half of remaining liquid, once almost all reduced again, add remaining liquid. Risotto will use between 2 and 2.5 times it's volume of liquid. Rice should be slightly crunchy in the middle. SERVICE Arrange Rositto in a deep bowl and place Quail on top of rice. Drizzle sauce on Quail and add shaved black truffle over rice. Top with a couple of drops of truffle oil and a spig of thyme.
More about "wild mushroom stuffed quail with truffle risotto recipes"
QUAIL STUFFED WITH RISOTTO | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
ROASTED QUAIL STUFFED WITH A MUSHROOM AND ANDOUILLE DUXELLE …
From cookingchanneltv.com
STUFFED QUAIL WITH WILD RICE, FOIE GRAS AND MUSHROOMS - BIGOVEN
From bigoven.com
QUAIL AND MUSHROOMS RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
MUSHROOM TRUFFLE RISOTTO WITH CAHORS MALBEC - COOKING CHAT
From cookingchatfood.com
WILD MUSHROOM RISOTTO | PETA
From peta.org
TRUFFLE MUSHROOM RISOTTO - MAINS, RECIPES - GERI'S FOOD
From gerifood.com
10 BEST STUFFED QUAIL RECIPES | YUMMLY
From yummly.com
STUFFED QUAIL AND WILD MUSHROOM RISOTTO - YOUTUBE
From youtube.com
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL RECIPE - BBC FOOD
From bbc.co.uk
WILD MUSHROOM STUFFED QUAIL WITH TRUFFLE SAUCE - HUNTING CHEF
From huntingchef.com
WILD MUSHROOMS WITH SOFT BOILED TRUFFLED QUAIL EGGS
From london-unattached.com
WILD MUSHROOM TRUFFLE AND HERB RISOTTO - MAILLE US
From us.maille.com
SAUSAGE-, RICE- AND MUSHROOM-STUFFED BONELESS QUAIL RECIPE
From realtree.com
MUSHROOM TRUFFLE RISOTTO - ALWAYS USE BUTTER
From alwaysusebutter.com
MUSHROOM RISOTTO WITH TRUFFLE OIL (RISOTTO AI FUNGHI ALL ... - LINSFOOD
From linsfood.com
WILD MUSHROOM RISOTTO WITH TRUFFLE SHAVINGS - FOOD24
From food24.com
QUAIL FARCI WITH BLACK TRUFFLE RISOTTO | DINNER RECIPES
From greatchefs.com
WILD MUSHROOM RISOTTO WITH WHITE TRUFFLES - SAVEUR
From saveur.com
30 MUSHROOM RECIPES FULL OF HEALTH-BOOSTING BENEFITS
From besthealthmag.ca
WILD TRUFFLE MUSHROOM RISOTTO - MY THREE SEASONS
From mythreeseasons.com
MUSHROOM RISOTTO WITH PARMESAN & TRUFFLE OIL - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED QUAIL STUFFED WITH A MUSHROOM AND ANDOUILLE DUXELLE
From emerils.com
WILD MUSHROOM RISOTTO WITH EGG AND BLACK TRUFFLE RECIPE - FOOD
From sbs.com.au
MUSHROOM RISOTTO WITH TRUFFLES RECIPE - TODAY.COM
From today.com
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL – CORRIERI CULINARY
From corriericulinary.com
TRUFFLE-SCENTED CORNISH GAME HENS WITH PROSCIUTTO & WILD …
From finecooking.com
WILD MUSHROOM AND TRUFFLE RISOTTO - FOOD24
From food24.com
WILD MUSHROOM PASTA WITH WHITE TRUFFLE OIL - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
STUFFED QUAIL WITH DIRTY RICE AND WILD MUSHROOM GRAVY
From cakebread.com
WILD MUSHROOM STUFFED QUAIL - SOUSVIDE SUPREME BLOG
From blog.sousvidesupreme.com
QUAIL AND WILD RICE WITH MUSHROOM GRAVY | REALTREE CAMO
From realtree.com
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL RECIPE | SUR LA TABLE
From surlatable.com
WINE PAIRING WITH STUFFED MUSHROOMS - THERESCIPES.INFO
From therecipes.info
MUSHROOM STUFFED QUAIL | EMERILS.COM
From emerils.com
MUSHROOM TRUFFLE RISOTTO - A TASTYMESS
From atastymess.com
WILD MUSHROOM RISOTTO WITH BLACK TRUFFLE OIL - THE DAILY MEAL
From thedailymeal.com
GINO'S WILD MUSHROOM AND WHITE TRUFFLE RISOTTO | THIS MORNING
From youtube.com
RISOTTO WILD MUSHROOM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRESH WILD MUSHROOM RISOTTO - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
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