Chefs Linda Franz and Bevan Smith present this delicious entree.
Soak dried porcini mushrooms in enough warm water to cover and let stand for at least half an hour (up to a maximum of five hours) to rehydrate.
Remove rehydrated mushrooms from liquid.
Strain the liquid through a muslin cloth and reserve.
Thinly slice mushrooms.
In a heavy-based pan, heat olive oil and saute mushrooms, shallots and garlic until tender.
Remove from pan.
Deglaze pan with reserved porcini juice then transfer to a large stainless steel saucepan.
Add a mushroom stock and mushroom/shallot mix.
Bring to the boil and continue to boil until liquid has reduced by two-thirds.
Sauce should have glaze like consistency.
Add cream, bring to the boil, reducing by one quarter.
Adjust seasoning to taste.
Bring a large saucepan of salted water to the boil.
Add pasta and return to the boil, stirring to prevent sticking.
Cook for 7 to 8 minutes or until pasta is al dente.
Drain and set aside.
Heat a very heavy-based pan over a high heat.
Brush quail with a little olive oil and season.
Place skin side down in hot pan to sear until good colour is achieved.
Turn quail over and continue to cook until pink.
Remove from pan and briefly allow to rest.
Place another pan over high heat, with a little olive oil and lightly saute mixed mushrooms.
Add garlic and saute for 10 to 20 seconds, then deglaze pan with lemon juice to taste.
Add porcini mushroom sauce.
Refresh cooked pasta in boiling salted water.
Drain, then add sauce with parsley.
Adjust seasoning to taste.
To serve, divide combined pasta and sauce between six bowls.
Top each plate of pasta with a quail.
Finely chop mushrooms.
Place in a medium sized saucepan with the remainder of the ingredients.
Slowly bring to a simmer and simmer for one hour.
Remove from heat and allow to cool.
When liquid is completely cold, strain and refrigerate until needed.
Makes about 750ml
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