Quails On Mushrooms

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Servings: 6 Difficulty: Intermediate
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Delicate quails roasted with a fragrant herb duxelles and served atop buttery mushrooms
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Quails On Mushrooms

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1141.5

Description

This elegant dish features tender young quails stuffed with a rich mushroom duxelles infused with fresh herbs like parsley, chives, and tarragon. The birds are roasted until golden and juicy, then served directly on top of large flat mushrooms that have absorbed the savory meat drippings and garlic butter. The combination creates a luxurious, earthy flavor profile with a satisfying texture contrast between the crisp skin and soft mushrooms. Perfect for a special dinner party or a sophisticated weeknight meal, this recipe offers a refined take on classic roasting that feels both comforting and impressive.

Ingredients

Directions

  1. Preheat the oven to 425&# 194;°F (220ðC).
  2. Finely chop the 6 oz of stuffing mushrooms and the stalks from the large flat mushrooms by hand.
  3. Mix the chopped mushrooms with 1 finely chopped garlic clove, 9 tablespoons chopped parsley, 3 tablespoons snipped chives, and 1 heaped tablespoon fresh tarragon.
  4. Cook the mushroom mixture in a little butter over moderate heat for 3 minutes, stirring often, then season with salt, pepper, and 2 teaspoons lemon juice. Let cool completely.
  5. Gently spread the cooled duxelles between the flesh and skin of the quail breasts to plump them up. Secure the neck skin flap with a wooden toothpick. Tie the legs of each bird neatly.
  6. Prepare garlic butter by mixing remaining butter with minced garlic. Melt a small amount in a roasting tin large enough to hold the 6 flat mushrooms side by side.
  7. Coat the quails in the melted butter and arrange them breast-down on a rack suspended over the roasting tin. Bake for 15 minutes.
  8. Remove the rack. Arrange the large flat mushrooms gill-side up in the tin and dot with the remaining garlic butter.
  9. Place the rack of quails back on top of the tin, turning the birds breast-side up so they sit directly above the mushrooms.
  10. Bake for another 20 minutes until the quails are cooked through and the mushrooms are tender.
  11. Serve immediately by placing each quail on top of a mushroom.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1141.5kcal
% Daily Value *
Total Fat 122.4g189%
Saturated Fat 76.5g383%
Cholesterol 322.5mg108%
Sodium 979.5mg41%
Total Carbohydrate 10.0g4%
Dietary Fiber 3.0g12%
Sugars 6.2g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep warm at 250ðF (120ðC) until ready to serve if preparing ahead.

Ensure the duxelles mixture is completely cool before stuffing the quails to prevent the skin from sliding off during roasting.

If fresh herbs are unavailable, dried herbs can be used, but reduce the quantity by half as they are more concentrated.

Keywords: quail, mushroom, duxelles, roasted, herbs, tarragon, garlic butter, stuffed, dinner party, game bird, comfort food, herb crust
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