Quail nests of fungi: Submitted by: Janice Stumbold | Date Added: 5 Feb 2012
Listed in: Entree

2 tbsp. tablespoons olive oil
2 tbsp. butter
4 quail ready to cook
8 sprigs fresh thyme
4 bay leaves
4 large open mushrooms
Salt and black pepper

For the gremolata:

A small bunch parsley
1 lemon
1 clove garlic

Preheat oven to 450 ° F. Put olive oil and butter in a roasting pan. Heat in the upper part of the oven.

Slide 2 sprigs thyme inside each quail. Add a sheet laurirer. Clean the mushrooms. Detach the foot.

Arrange the mushroom caps, upside down, in greased roasting pan. Place a quail on each one. Sprinkle quail and mushrooms with melted fat. Although salt and pepper.

Bake 15-20 minutes, basting the quail halfway with the pan juices. Prick the quail with a skewer to check they are cooked;: he must leave a clear liquid.

While cooking, prepare the gremolata: wash, chop and mop up the equivalent of 2 tsp. of parsley. Brush the lemon in hot water and grate half its zest. Peel and crush garlic. Mix these ingredients.

Minutes before the end of cooking, quail, sprinkle with gremolata and return to oven.

Makes 4 servings

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