Quail Mushroom Fettuccini

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.

Previous
Previous

Quail Fajitas

Next
Next

Quail Nachos