Try this tasty dish by Ian Morphy as seen in Series 2 of Mercurio's Menu.


  • Crouton

  • Sourdough French

  • Stick cut 1cm thick.

  • Butter for brushing croutons

  • Wild Mushroom Pate

  • 300g Swiss brown Mushrooms, roughly chopped

  • 300g field Mushrooms, roughly chopped.

  • 400g Porcini (frozen)

  • ½ onion finely chopped

  • 150g butter for cooking

  • 2 tbspn chopped parsley

  • 2 tbspn tarragon

  • 150g double cream. Seasoning, arrowroot & water.

  • Quail

  • Pork Belly or Bacon strips

  • Thyme

  • Sauce

  • Quail carcasses

  • Chicken Stock

  • 100 ml white wine

  • 50g butter

  • Arrowroot


  • Crouton:

  • 1.

    Bake in oven until crisp - turning once

  • Wild Mushroom Pate:

  • 1.

    Sweat onion in 50g butter, then add field mushrooms to colour, then tip into saucepan.

  • 2.

    Melt another 50g of butter and cook swiss browns and add to saucepan.

  • 3.

    Finally cook porcini from frozen in remaining butter carefully cutting them roughly as they defrost.

  • 4.

    Brown them and cook to evaporate any liquid then add to saucepan together with herbs & cream, boil to reduce.

  • 5.

    Thicken with arrowroot mixed with a little cold water.

  • 6.

    Blend coarsely. This can be done in advance and reheated in the microwave.

  • Quail:

  • 1.

    Quail Thinly slice pork belly (or bacon) drape over quail breasts

  • 2.

    Stuff the Birds each with a sprig of thyme

  • 3.

    Roast at 200C for approx 12 minutes for large birds, and less for smaller birds. The idea is to keep the breast pink & not well done.

  • 4.

    Rest for five mins, then take the breasts off frame.

  • Sauce:

  • 1.

    Chop the carcasses and put in a saucepan

  • 2.

    Cover with chicken stock and add 100ml white wine

  • 3.

    Reduce to thin sauce consistency, strain and swirl in 50g butter or can ad arrowroot and thicken a bit

  • Assembly:

  • 1.

    While heating the quail breasts briefly on a tray in the oven - put crouton on each plate and pile on heated mushroom pate

  • 2.

    Remove skin & slice breasts to fan over pate on crouton

  • 3.

    Finish with sauce and some asparagus

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