Quail with rice, mushrooms and mushroom sauce
Quail out very tender (the main thing - not to overdry), rice with porcini mushrooms are perfect garnish.
Instead of quail you can use chicken. The cooking time should be increased to 1-1.30 (depending on size of chicken).
Ingredients
- 800 g of the quail
- 100 grams of rice (I used a mixture of wild and long grain rice)
- 50 grams of dried porcini mushrooms
- 250 g onions
- 5 tbsp sour cream
- 1 tbsp adzhika (or tomato paste)
- 200 ml cream 10-20%
- 1 tbsp dried oregano (optional)
- salt
- pepper
- vegetable oil
Preparation
The mushrooms add the hot water and leave for 30 minutes.
Finely chop the onion.
Mushrooms are finely chopped.
Vegetable oil to fry the onions.
Add the mushrooms, cook for about 20 minutes.
Boil the rice until tender.
Mix half of the mushrooms and onions (the other half is needed for the sauce) and rice.
Season with salt and pepper.
Mix the sour cream and adjika.
Quail stuff the rice with mushrooms.
If the filling will remain, it can apply for garnish.
Sew or fasten with toothpicks.
To grease cream with adjika.
Put the quails in a baking dish.
Put in the oven.
Bake at 180 degrees for 25-30 minutes.
Prepare the sauce.
The remaining mushrooms and onions, add the cream, bring to boil, boil for 2-3 minutes.
Add oregano, simmer 1 minute.
Sauce put in a blender and whip.
Apply the sauce to the quail. I have filed adjika.
Bon appetit!
