Quails with Shitake Mushrooms, Celery and Saffron

A delicious mushroom dish for any occasion!

Season the quails with salt and pepper, sauté in oil and place for

10 to 12 minutes in the 220 °C hot kitchen oven.

Pull the threads from the celery, cut into sticks, blanch in salted water and rinse in iced water. Next, remove the quails from the roasting pan.

Add a tiny bit of butter form the frying pan, toss the shitake mushrooms and celery in it, add the saffron threads and extinguish with the chicken stock, reduce, pour in the whipping cream and cook to the desired consistency.

Season strongly with salt and freshly ground pepper and place on a plate.

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