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Ingredientes
- Â Â Before Roland Passot decided to lose weight, he would fill the quail with
- Â Â risotto. Now he fills it with sauteed wild mushrooms. He serves this quail with
- Â Â roasted baby beets and sauteed beet greens, sauteed mushrooms:
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped shallot
- 2 c. wild mushrooms, trimmed, coarsely minced
- 1 Tbsp. unsalted butter
- Â Â Salt and pepper, to taste
- 1 Tbsp. water
- 1/2 Tbsp. butter
- 1/2 c. chopped cleaned leeks (white and pale green part only)
- Â Â Salt and pepper to taste
- 4 x quail, wings removed
- 1 tsp extra virgin olive oil
Direcciones
- To make mushrooms: Heat the oil in a heavy, medium-size skillet over medium-high heat. Add in the shallot and mushrooms and saute/fry till the mushrooms begin to caramelize, 8 to 10 min. Remove from heat. Stir in the butter.
- Season to taste with salt and pepper.
- To make quail: Preheat the oven to 400 degrees. Combine the water, butter and leeks in a heavy small saucepan over medium-high heat. Saute/fry till the leeks are tender but not brown, about 8 min. Season to taste with salt and pepper. Add in the leeks to the mushrooms.
- Stuff the quail with some of the mushroom mix, being careful not to pack the stuffing in too tightly. Tie the legs of the quail together with kitchen string. Season with salt and pepper.
- Heat the oil in a heavy large ovenproof skillet over high heat. Add in the quail and brown well on all sides. Transfer the pan to the oven and roast till cooked through, 12 to 15 min.
- Serve the quail with the remaining sauteed mushrooms.
