Quail Sauce

A delicious mushroom dish for any occasion!

Cut celery into fine slices. Soak morels in warm water for 20 minutes. Drain and squeeze out, saving the soaking water that has been sieved through. Cut larger mushrooms into slices. Cut quail breasts and livers into narrow strips.

Heat butter and gently sauté celery in it. Add quail meat and liver and fry for a few minutes. Add the morels and stir in the wine. Evaporate the alcohol for 2-3 min. Add 2 to 3 tbsp (if preparing for 4 people) of the reserved mushroom soaking water and cook for about 5 min. Season vigorously with salt and freshly ground pepper. Mix in the crème fraîche.

Make the pasta al dente and drain. Mix with sauce, adding the Parmesan cheese.

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