Indulge in the Exquisite Blend of Flavors with Codornices en Escabeche de Boletus con monsieur cuisine

Experience the rich and savory taste of Codornices en Escabeche de Boletus with monsieur cuisine. This dish combines the delicate flavor of quail with the earthy tones of boletus mushrooms, creating a truly indulgent meal that is sure to impress your guests.

Ingredients:

• 4 quails
• 200g boletus mushrooms
• 1 onion, thinly sliced
• 4 cloves of garlic, minced
• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 1 bay leaf
• Salt and pepper to taste

Preparation:

1. Marinating the Quails

Clean the quails and pat them dry with paper towels. Season them with salt and pepper, then place them in a bowl with the white wine vinegar. Let them marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Time: 30 minutes

2. Sautéing the Vegetables

In a pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they are soft and translucent. Add the boletus mushrooms and cook until they are tender.

Time: 10 minutes

3. Cooking the Quails

Remove the quails from the marinade and pat them dry. In a separate pan, sear the quails on all sides until they are golden brown. Add the sautéed vegetables, bay leaf, and the remaining marinade to the pan.

Time: 15 minutes

4. Simmering the Dish

Reduce the heat to low and cover the pan. Let the quails and vegetables simmer for about 20 minutes, allowing the flavors to meld together. Check the quails periodically and add water if needed to prevent them from drying out.

Time: 20 minutes

5. Serving the Dish

Once the quails are cooked through and tender, remove them from the pan and place them on a serving platter. Spoon the vegetables and sauce over the quails, and garnish with fresh herbs if desired.

Enjoy the exquisite blend of flavors in each bite of Codornices en Escabeche de Boletus with monsieur cuisine!

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