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- Fritada de Guàtleres: Balearic Game and Mushrooms
Fritada de Guàtleres: Balearic Game and Mushrooms
An autumn dish of quail and wild mushrooms that captures the flavour of seasonal cuisine.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Meat dishes
Not suitable for vegans
Balearic Islands
Main ingredients
(for 4 people)
- 2 dl. de Olive oil
- 100 gr. de Button mushrooms
- 8 unidad de Quails
- 3 unidad de Garlic clove
- 100 gr. de Oyster mushrooms
- 0.5 copa de Gravy (demi-glace)
- 200 gr. de Chanterelle mushrooms
- Parsley
- 100 gr. de Picornell mushrooms
- Black pepper
- Salt
- 0.5 copa de Sweet red wine
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 75 min
kcal per portion: 500 kcal
Difficulty:
Fritada de Guàtleres is a Mallorcan recipe based on game and seasonal ingredients. The quails, chopped and browned, are mixed with a generous amount of sautéed mushrooms such as chanterelles, picornells and oyster mushrooms, all flavoured with garlic, sweet wine and gravy. The result is a rustic, tasty stew full of forest flavours, perfect for the colder months.
Main ingredients (for 4 people):
8 quails
200 g chanterelle mushrooms
100 g picornell mushrooms
100 g oyster mushrooms
100 g button mushrooms
½ glass of sweet red wine
½ cup of gravy
3 garlic cloves
200 ml olive oil
Chopped parsley
Salt and pepper
Instructions (step by step):
Prepare the mushrooms
Clean all the mushrooms well and cut them into large pieces. Set aside.
Cut up the quails
Cut the quails into quarters. Season with salt and pepper and lightly flour.
Fry the quails
In a frying pan with hot olive oil, brown the quails well in batches. Set aside on a plate.
Sauté the mushrooms
In the same frying pan, in the leftover oil, add the sliced garlic.
Add the mushrooms and sauté over medium heat.
Flambé and stew
Pour in the sweet red wine and flambé to evaporate the alcohol.
Add the gravy and return the quail to the pan.
Cook together for a few minutes until the quails are tender, allowing the flavours to meld together.
Plate up
Serve hot and sprinkle with fresh parsley or an aromatic herb such as marjoram or fennel.
How to Best Enjoy Fritada de Guàtleres:
This dish is perfect in autumn, when wild mushrooms are at their peak. It can be served with a pumpkin purée, jacket potatoes or herb aioli to further enhance the flavours of the countryside.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the mushrooms Clean all the mushrooms well and cut them into large pieces. Set aside.
- Cut up the quails Cut the quails into quarters. Season with salt and pepper and lightly flour.
- Fry the quails In a frying pan with hot olive oil, brown the quails well in batches. Set aside on a plate.
- Sauté the mushrooms In the same frying pan, in the leftover oil, add the sliced garlic. Add the mushrooms and sauté over medium heat.
- Flambé and stew Pour in the sweet red wine and flambé to evaporate the alcohol. Add the gravy and return the quail to the pan. Cook together for a few minutes until the quails are tender, allowing the flavours to meld together.
- Plate up Serve hot and sprinkle with fresh parsley or an aromatic herb such as marjoram or fennel.
