Published: 03-Apr-2013 (00:54); Viewed: 1086; Difficulty: 3 out of 10
Sweetness from marsala and sherry wines is a perfect ingredient for quail meat and for mushrooms. Therefore is is a good idea to combine them together. In this articles I will explain how to make marsala quails with mushrooms. Quail is a small bird, but with the proper side dish can be enough for one portion.
Ingredient for 4 portions:
Quails, 4 birds. One bird can make one reasonable portion.
Mushrooms, 300-400 gm.
Sherry cream, ⅓ cup.
Marsala wine, ½ cup.
Flour, 5-6 tbsp
Clarified butter, 3-4 tbsp.
Sage, 4 sprouts. (one sprout for each bird)
Dried oregano, 2 tsp
Black pepper, 1 tsp
Salt 1+1½ tsp.
Open birds by cutting through the breast. Make them flat.
Mix 5-6 tbsp of flour with 2 tbs of dried oregano, 1 tsp of milled black pepper and 1 tsp of salt. Coat each bird with flour.
Melt butter in frying pan. Fry birds skin side down about three minutes on medium heat. Turn birds on other side, place sage sprout under each bird. Add finely sliced mushrooms. Add all wines. Cover frying pan with lid and cook on low heat for 15-20 minutes.
Serve with simple side dish, like rice and fresh vegetables.
tips and tricks
Use standard butter and one tablespoon of vegetable oil instead of clarified butter.
These quails where sold without skin, but sometimes they are available with skin. In birds are cooked with skin, then first frying possible can be performed without any butter on very hot skillet, to make lovely crispy skin.
Use only good wines, recommended in this recipe, otherwise results will be bad.