Porcini mushrooms with fried quail
2 servings
30 minutes
White mushrooms with fried quail is an exquisite dish of Russian cuisine that combines the tenderness of quail meat and the rich forest aroma of white mushrooms. Such dishes were popular among the nobility and hunters who enjoyed game paired with forest gifts. The flavor is rich, with light woody notes from the mushrooms, sweetness from prunes, and a spicy hint of rosemary and sage. Baked potatoes add softness and textural contrast. This dish is perfect for festive dinners or cozy family meals, highlighting the finesse and depth of traditional Russian gastronomy.
1
For the sauce, place prunes in a saucepan, add wine, 50 ml of water, sugar, a little salt, bring to a boil, and cook for twenty minutes. Strain through a sieve. Add starch to thicken.
- Prunes: 50 g
- Dry white wine: 50 ml
- Sugar: 10 g
- Salt: to taste
- Starch: 1 g
2
Cut the white mushrooms into large pieces. Remove the quail meat from the carcass, but leave the legs as they are. Cut the bird into four parts.
- Porcini mushrooms: 200 g
- Quail: 2 pieces
3
Boil the potatoes for five minutes. Cut each potato into four pieces.
- Potato: 2 pieces
4
Fry potato wedges and quail in olive oil with rosemary, garlic, and sage until golden brown. After flipping the quail to the other side, add white mushrooms to the pan. Season with salt and pepper.
- Potato: 2 pieces
- Quail: 2 pieces
- Olive oil: 0.5 tablespoon
- Rosemary: 1 stem
- Garlic: 2 cloves
- Sage leaves: 2 pieces
- Porcini mushrooms: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Place the quail with potatoes on plates and add sauce.
- Quail: 2 pieces
- Potato: 2 pieces
- Prunes: 50 g
