Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Partridge With Wild Mushrooms And Hazelnuts' imprimido.

Receta Grilled Partridge With Wild Mushrooms And Hazelnuts
by Global Cookbook

Grilled Partridge With Wild Mushrooms And Hazelnuts
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 x Partridge
  • 4 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Minced rosemary leaves
  • 3 Tbsp. Cider vinegar
  • 4 Tbsp. Extra-virgin extra virgin olive oil
  • 4 x Garlic cloves thinly sliced
  • 1 lb Oyster mushrooms sliced 1/2" thick
  • 1 lb Porcini mushrooms slice 1/2" thick
  • 1/4 c. Fresh hazelnuts roughly minced Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Minced scallions

Direcciones

  1. Remove backbones from partridge and place in bowl. Add in extra virgin olive oil, rosemary and cider vinegar and toss to coat. Allow to stand 2 hrs, covered and refrigerated.
  2. Preheat grill.
  3. In a 12-inch saute/fry pan, heat oil till smoking. Add in garlic and saute/fry till golden. Add in mushrooms and hazelnuts and cook, stirring constantly, till softened, about 3 to 4 min. Season, add in scallions, and place on platter.
  4. Place partridges breast side down on grill and cook 8 min. Turn over and grill other side till thighs are cooked through, about 8 to 10 min. Remove and arrange over mushrooms and serve.
  5. This recipe yields 4 servings.