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Chefs Linda Franz and Bevan Smith present this delicious entree.


  • Mushroom Stock


  • 1.

    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.

  • 2.

    Remove rehydrated mushrooms from liquid.

  • 3.

    Strain the liquid through a muslin cloth and reserve.

  • 4.

    Thinly slice mushrooms.

  • 5.

    In a heavy-based pan, heat olive oil and saute mushrooms, shallots and garlic until tender.

  • 6.

    Remove from pan.

  • 7.

    Deglaze pan with reserved porcini juice then transfer to a large stainless steel saucepan.

  • 8.

    Add a mushroom stock and mushroom/shallot mix.

  • 9.

    Bring to the boil and continue to boil until liquid has reduced by two-thirds.

  • 10.

    Sauce should have glaze like consistency.

  • 11.

    Add cream, bring to the boil, reducing by one quarter.

  • 12.

    Adjust seasoning to taste.

  • 13.

    Bring a large saucepan of salted water to the boil.

  • 14.

    Add pasta and return to the boil, stirring to prevent sticking.

  • 15.

    Cook for 7 to 8 minutes or until pasta is al dente.

  • 16.

    Drain and set aside.

  • 17.

    Heat a very heavy-based pan over a high heat.

  • 18.

    Brush quail with a little olive oil and season.

  • 19.

    Place skin side down in hot pan to sear until good colour is achieved.

  • 20.

    Turn quail over and continue to cook until pink.

  • 21.

    Remove from pan and briefly allow to rest.

  • 22.

    Place another pan over high heat, with a little olive oil and lightly saute mixed mushrooms.

  • 23.

    Add garlic and saute for 10 to 20 seconds, then deglaze pan with lemon juice to taste.

  • 24.

    Add porcini mushroom sauce.

  • 25.

    Refresh cooked pasta in boiling salted water.

  • 26.

    Drain, then add sauce with parsley.

  • 27.

    Adjust seasoning to taste.

  • To Serve:

  • 1.

    To serve, divide combined pasta and sauce between six bowls.

  • 2.

    Top each plate of pasta with a quail.

  • Mushroom Stock:

  • 1.

    Finely chop mushrooms.

  • 2.

    Place in a medium sized saucepan with the remainder of the ingredients.

  • 3.

    Slowly bring to a simmer and simmer for one hour.

  • 4.

    Remove from heat and allow to cool.

  • 5.

    When liquid is completely cold, strain and refrigerate until needed.

  • 6.

    Makes about 750ml

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Grilled Quail & Mushroom Orecchiette.


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Posted by abondigirlReport
This sounds wonderful. We love quail, mushrooms and pasta so this will be our evening meal tonight. A wicked flavour sensation, thanks for sharing :D