
Quail stuffed with mushrooms with Brancaia N°2
QUAIL STUFFED WITH MUSHROOMS
Brancaia N°2 has the seductive character and elegance of pure Cabernet Sauvignon. This wine with an intense ruby red color with lively reflections, an elegant and complex nose with hints of red berries can be the perfect accompaniment for a dish with a rich and structured flavor such as stuffed quail.
INGREDIENTS (for 4 people)
- 8 quails
- 200 g blanched honey mushrooms
- 170 g minced meat
- 80 g porcini mushrooms
- 80 g leek
- 30 g celery
- thyme
- 2 slices of bread soaked in milk
- dry white wine
- vegetable broth
- EVO oil
- salt
- pepper
PREPARATION
Fry the quails with the meat mixed with the chopped porcini mushrooms and the bread soaked in milk. Season with salt and pepper , or the quails and bake them at 250° for 10 minutes in a baking dish . In the meantime, fry a little chopped leek and celery in a little oil and, once baked, add the quails, the blanched honey mushrooms and a few sprigs of thyme. Season with salt and pepper and leave to cook for 20 minutes , adding the wine and vegetable stock .
Plate and garnish with the remaining fresh thyme.
SUGGESTION
If you don't have honey mushrooms, you can easily replace them with mushrooms, which are easier to find.