Quails on Mushrooms
4 Hot Poultry Game
Bird Vegetables Herbs Main course Gluten Wheat Free Eggless
tbsp Olive Oil
Sprigs Fresh Thyme
very large Flat Mushrooms
and Black Pepper
tbsp Fresh Parsley, chopped
rind of 1/2 Lemon
Garlic Clove, crushed
Preheat the oven to 230C, 450F, Gas mark 8 and heat the olive oil and butter in a shallow ovenproof dish in the top half of
the oven while you prepare the quails.
. Wash the birds inside and out and pat dry with kitchen paper. Place two sprigs of thyme and a bay leaf into each
cavity. Clean the mushrooms and remove the
Lay the mushrooms, skin sides down, in the ovenproof dish containing the heated oil and butter, and place a quail on the
centre of each. Baste the quails and around
the edges of the mushrooms with the oil and butter and season well with salt and pepper.
Roast the quails for 20 minutes, or until their juices run clear when the flesh is pierced with a skewer basting them
Meanwhile, place the parsley, lemon rind and garlic in a bowl and mix well.
. A few minutes before the quails have finished cooking, sprinkle some of the parsley mixture over each and return to the
oven. Serve hot.
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