Grilled Quail With Porcini Sauce
Updated October 15, 2023
- Total Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
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Ingredients
4 quails
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves
¼ cup plus 1 tablespoon olive oil
Juice ½ lemon
1 ounce dried porcini
3 cups hot water
1 tablespoon butter
3 tablespoons prosciutto, minced
4 large fresh mushroom caps, sliced
Dash lemon juice
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
16 grams carbs; 190 milligrams cholesterol; 861 calories; 36 grams monosaturated fat; 11 grams polyunsaturated fat; 16 grams saturated fat; 67 grams fat; 3 grams fiber; 1624 milligrams sodium; 50 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
- Step 2
Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
- Step 3
Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
- Step 4
Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
- Step 5
Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
- Step 6
Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
- Step 7
Serve the quail on individual serving plates and spoon the mushroom sauce around them.
This is good with grilled polenta.
Private Notes