Quail with Mushroom Sauce, Rice and Porcini Mushrooms
An exquisite and very delicious dish for a festive table! The main thing is not to overcook the quail so that they remain tender; rice with porcini mushrooms will make an excellent side dish. You can use chicken as a base, in which case the cooking time should be increased to 1-1.30 (depending on the size of the chicken).
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- quail eggs 800 g
- rice 100 g
- dried porcini mushrooms 50 g
- onion 250 g
- sour cream 5 tbsp
- adjika 1 tbsp
- cream 10-20% 200 ml
- dried oregano 1 tbsp
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 15
Cover the mushrooms with hot water and leave for 30 minutes.
Step 2 of 15
Finely chop the onion.
Step 3 of 15
Finely chop the mushrooms.
Step 4 of 15
Sauté the onion in vegetable oil.
Step 5 of 15
Add the mushrooms to the onion. Fry for 20 minutes.
Step 6 of 15
Boil the rice until cooked.
Step 7 of 15
Mix the rice with half of the mushrooms and onion (the other half will go into the sauce). Pepper and salt.
Step 8 of 15
Combine the adjika and sour cream.
Step 9 of 15
Stuff the quail with the rice and mushroom mixture. Remaining stuffing can be used as a side dish.
Step 10 of 15
Secure with toothpicks or sew up.
Step 11 of 15
Brush with the mixture of sour cream and adjika.
Step 12 of 15
Place the quail in a baking pan and put them in the oven. Bake at a temperature of 180 degrees for 25–30 minutes.
Preparing the sauce
Step 13 of 15
Add cream to the remaining onion and mushrooms. Bring to a boil and cook for 2–3 minutes.
Step 14 of 15
Stir in the oregano. Boil for 1 minute.
Step 15 of 15
Pour the sauce into a blender and blend. Serve with the cooked quail.