Quail Mushroom Fettuccini
Ingredients:
12 quail breasts, diced to taste
8 oz fettuccini pasta uncooked
3 fresh tomatoes, peeled and diced in cubes
10 fresh mushrooms, sliced
10 oyster mushrooms (if not available, use 10 regular mushrooms)
¼ cup white wine
2 garlic cloves, minced
1 tablespoon sage, chopped
Salt, pepper
Olive oil
Directions:
Cook pasta according to package directions. Drain and set aside.
Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the diced quail breast, salt, pepper, 1 clove of minced garlic, and cook until brown. Remove quail breasts and set aside.
In the same skillet where the quail was cooked, add a tablespoon of olive oil, the mushrooms, 1 clove of minced garlic, salt, and pepper, and sauté. Add white wine and cook for 1 minute; then add the tomato cubes and chopped sage. Cook for 2 more minutes. Lastly, add the quail breast to the pan and mix well. Remove the skillet from the heat, add the recently cooked pasta, mix, and serve immediately.