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Quails On Mushrooms

Quails on Mushrooms recipe image
This elegant dish features tender young quails stuffed with a rich, aromatic mushroom duxelles infused with fresh parsley, chives, and tarragon. The birds are roasted breast-down first to render fat, then flipped to crisp the skin while sitting directly over large flat mushrooms. As they cook, savory juices drip onto the mushrooms, infusing them with deep, earthy flavor. The result is a moist, flavorful poultry main with a beautiful presentation. Perfect for special dinners or holiday gatherings, this recipe combines classic French techniques with accessible ingredients. The combination of gamey quail, earthy mushrooms, and bright lemon notes creates a sophisticated yet comforting meal that feels indulgent without being overly complicated. Serve immediately for the best texture.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1141.5
Dietary: Gluten-free, Vegetarian
Description
This elegant dish features tender young quails stuffed with a rich, aromatic mushroom duxelles infused with fresh parsley, chives, and tarragon. The birds are roasted breast-down first to render fat, then flipped to crisp the skin while sitting directly over large flat mushrooms. As they cook, savory juices drip onto the mushrooms, infusing them with deep, earthy flavor. The result is a moist, flavorful poultry main with a beautiful presentation. Perfect for special dinners or holiday gatherings, this recipe combines classic French techniques with accessible ingredients. The combination of gamey quail, earthy mushrooms, and bright lemon notes creates a sophisticated yet comforting meal that feels indulgent without being overly complicated. Serve immediately for the best texture.
Ingredients
  • 6 Plump Young quails Lemon juice
  • 6 Big Flat mushrooms; plus... Parsley
  • 6 ounce Mushrooms for the stuffing Chives
  • 6 ounce Butter Tarragon
  • 3 Garlic Cloves (or more)
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    Finely chop the 6 oz of stuffing mushrooms and the stalks from the 6 large flat mushrooms.
  3. 3
    Mince 1 garlic clove and chop 9 tbsp fresh parsley, 3 tbsp chives, and 1 heaped tbsp fresh tarragon.
  4. 4
    Melt a small amount of butter in a skillet over medium heat and sauté the chopped mushrooms for 3 minutes, stirring often.
  5. 5
    Add the garlic, parsley, chives, and tarragon to the skillet and cook for another minute until fragrant.
  6. 6
    Season the mixture with salt, pepper, and 2 tsp lemon juice, then remove from heat and let cool completely.
  7. 7
    Gently separate the skin from the breast meat of each quail and spread the cooled duxelles stuffing underneath the skin.
  8. 8
    Secure the neck skin flap under each bird with a wooden toothpick and tie the legs together to maintain shape.
  9. 9
    Make a garlic butter by mixing 5 oz softened butter with the remaining 2 minced garlic cloves.
  10. 10
    Place a roasting rack in a baking dish that fits the 6 flat mushrooms side by side.
  11. 11
    Melt a small knob of the garlic butter in the bottom of the roasting dish.
  12. 12
    Coat the quails with the melted butter and place them breast-down on the rack.
  13. 13
    Roast for 15 minutes to render fat and crisp the skin.
  14. 14
    Remove the rack, place the 6 flat mushrooms gill-side up in the pan juices, and dot with remaining garlic butter.
  15. 15
    Flip the quails breast-up, place the rack back over the mushrooms, and roast for 20 minutes until cooked through.
  16. 16
    Transfer each quail on top of a mushroom and serve immediately.

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

Ensure the stuffing mixture is completely cool before inserting it under the skin to prevent burning your fingers and to help it set.

Using a wire rack allows the drippings to baste the mushrooms below while keeping the quail skin crisp. Do not skip this step for the best flavor transfer.

Quail is best served immediately after roasting to maintain the crispness of the skin and the warmth of the stuffing.

Keywords: quail, mushrooms, roasted, duxeelles, tarragon, parsley, chives, garlic butter, game bird, dinner party, holiday recipe, stuffed poultry, lemon, herbs, comfort food, easy main, flavorful, classic, savory, rich
Read it online: https://www.chefs-mate.com/recipe/quails-on-mushrooms/