Quail with rice, porcini mushrooms and mushroom sauce

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• Time for preparing

  Contents

  • • 0.0.1 1h 15min
    • 0.0.2 Medium dish
    • 0.0.3 151kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 15min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  151kcal

• Rating

• Recipe

Festive gourmet meal. Quail stuffed with rice and porcini mushrooms are very tasty and tender. Cooked to them at home mushroom sauce will complement the dish.

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Ingredients

0/10 ingredients

• 800 g quail
• 100 g of rice
• 50 g dried porcini mushrooms
• 250 g onion
• 5 tbsp. l sour cream
• 1 tbsp. l adjika (or tomato paste)
• 200 ml cream 10–20%
• 1 tbsp. l dried oregano (optional)
• salt and pepper
• vegetable oil

1ч 15мин1ч 15мин 151

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Steps

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1. Porcini mushrooms, pour hot water and leave half an hour, then chop.
2. Fry the onion in a heated frying pan in vegetable oil, chopped into small pieces.
3. Add soaked chopped mushrooms, fry together about twenty minutes.
4. In a bowl, mix half the mushrooms with onion (second half leave for sauce) and pre-cooked rice.
5. For the sauce, separately in a bowl, mix sour cream and iajik.
6. Quail stuffed with rice mushrooms, fasten with wooden toothpicks.
7. Grease carcasses with sour cream sauce.
8. Transfer prepared carcasses to a baking dish and put in the oven for twenty minutes at 180 degrees.
9. For mushroom sauce to the remaining half of the ilyuku mushrooms add cream, bring to a boil.
10. After three minutes add oregano, boil for another minute and remove from the fire.
11. Then mashed the sauce in a blender and serve to the finished quail.

Keywords:

• second
• Mushrooms
• quail
• rice