Breast of Guinea Fowl with Leek and Wild Mushrooms

Name: Breast of Guinea Fowl with Leek and Wild Mushrooms (Suprême de pintade aux fruits des bois)
Cuisine: Swiss
Ingredients: 4 breasts of guinea fowl, about 150 g (5 oz) each, wing bones cleaned and trimmed; 20 g (¾ oz) shallots, finely chopped; 200 g (7 oz) oyster mushrooms cleaned, washed and cut in half; 150 g (5 oz) chanterelles cleaned, washed and cut in half; 300 g (11 oz) leeks, cut in 5cm (2 in) lengths and blanched for 30 seconds; salt and freshly ground pepper; salt and freshly ground pepper; a few sprigs of chervil to garnish

Suprême de pintade aux fruits des bois

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Depending on seasonal availability, different varieties of mushrooms can be used in this dish.

Ingredients

4 breasts of guinea fowl, about 150 g (5 oz) each, wing bones cleaned and trimmed
20

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the guinea fowl breasts with salt and pepper.
Sauté them in a non-stick frying pan for about 3 minutes, turning once. Remove from the pan and keep warm.
Add the finely chopped shallots to the pan and sauté, stirring constantly, until transparent. Remove from the pan and reserve.
Add the oyster mushrooms and chanterelles to the hot pan a