Put quail on your menu this weekend: learn how to make Quail Sharon

SOWELA culinary arts program instructor, Roy Angel, created this dish for his older sister.  Sharon passed away at the age of 26 due to complications from Sickle Cell disease.  This recipe has won multiple awards at cooking competition in Shreveport.  It's an easy and impressive looking dish!

Quail Sharon

1. Marinate 10 semi boneless Quail in one cup soy sauce and one cup water for twenty minutes.

2. Prepare mushroom mousse.

Ingredients for mushroom mousse:

  • 3 eggs
  • 2 ounces of white wine
  • 2 pounds boneless quail
  • 3 portobello mushrooms, dices
  • 1 small zucchini, diced
  • 1 small squash, diced
  • 1 tablespoon olive oil
  • Season to taste
Saute all vegetables and seasonings until tender, then deglaze with white wine and let cool.  Puree the boneless quail meat, adding 1 egg at a time until firm and set aside.  

3.  After marinating the quail for twenty minutes, stuff with mushroom mousse then bake for 25 minutes at 350 degrees.  Let quail cool and cut into circles (roulade).

4.  Prepare mushroom sauce.

Ingredients for wild mushroom sauce:
  • 2 ounces butter
  • 1 teaspoon onions, diced
  • 1 teaspoon bell peppers, diced
  • 1 teaspoon garlic
  • 1 Tablespoon paprika
  • 1/2 teaspoon dry oregano leaves
  • 1/2 teaspoon dry basil leaves
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon balck papper
  • 4 ounces portobello mushrooms
  • 4 ounces shiitake mushrooms
  • 2 ounces white wine
  • 1 cup heavy cream
  • 1/2 cup chicken stock
Saute onions and bell peppers in butter for 5 minutes and add mushrooms.  Add dry ingredients and saute for 2 minutes.  Deglaze with wine.  Add cream and simmer for 15 minutes.  Serve with quail roulades, assembly plate and enjoy.