Roasted Quail with Wild Mushrooms

Servings: 1 person

Ingredients

• 1 whole quail
• 1 tablespoon olive oil (or melted butter)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 sprig fresh thyme
• 1 clove garlic, crushed
• ½ cup mixed wild mushrooms (like chanterelles, shiitakes, or oyster mushrooms)
• 1 tablespoon butter (for mushrooms)
• 1 tablespoon chicken stock or white wine (optional, for deglazing)

Instructions

1. Preheat the Oven: Preheat your oven to 475°F (245°C).


2. Prepare the Quail: Pat the quail dry. Rub with olive oil, then season with salt and pepper. Place a thyme sprig and crushed garlic clove inside the bird.


3. Roast the Quail: Place the quail breast-side up in a small roasting dish. Roast for 12–14 minutes, until the skin is golden and crispy.


4. Cook the Wild Mushrooms: While the quail roasts, heat butter in a skillet over medium-high heat. Add the mushrooms and sauté for 5–7 minutes until golden. If needed, splash with a little chicken stock or wine to deglaze the pan.


5. Rest the Quail: Remove the quail from the oven and let it rest for 5 minutes.


6. Plate and Serve: Serve the quail on a plate with the sautéed wild mushrooms alongside. Optionally drizzle any pan juices over the top.