Kathleen'S Mushroom Smothered Quail – a delicious recipe with quail, celery, onion, mushrooms, chicken bouillon, flour. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Brown quail quickly in skillet with small amount of oil. Remove quail and place into covered casserole. Add onion and celery to skillet and simmer until tender.
2
Add chopped mushroom stems and simmer until tender.
3
Add crumbled bacon into skillet and cook slightly, then add mushroom caps.
4
Cool slightly.
5
Mix flour with water and chicken bouillon in a covered jar and shake until flour is well blended, then pour mixture into skillet of simmered vegetables.
6
Cook until thickened over medium heat.
7
Pour over quail in casserole dish.
8
Cover and place in oven. Bake at 350u00b0 for 1 minute, then lower temperature to 300u00b0 and continue to cook for 30 minutes longer.
9
Serve with rice pilaf or long grain and wild rice mix.
186
kcal
Calories
10
g
Fat
11
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 quail, 1/4 c. finely chopped celery, 1/4 c. finely chopped onion, 1 lb. or 20 mushrooms, and more.
Yes, Kathleen'S Mushroom Smothered Quail falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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