Salad with Sorrel, Guinea Fowl, and Mushrooms
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
1
Description
Recipe from John Smith, chef at a popular American restaurant.
Ingredients
- Guinea Fowl Breast - 3.5 oz
- Oyster Mushrooms - 2.8 oz
- Mixed salad greens - 0.7 oz
- Arugula - 0.4 oz
- Sorrel - 0.4 oz
- Dill - 0.2 oz
- Fresh basil leaves - 0.2 oz
- Dried cranberries with sugar - 0.5 oz
- Truffle Oil - 0 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash the lettuce leaves and herbs, dry them, mix with cranberries, add salt and pepper, and dress with truffle and olive oil.
Step 2
Cut the guinea fowl fillet into small pieces, place them in a well-heated skillet with olive oil, and sauté until golden brown. Trim the tough base from the oyster mushrooms, add them to the skillet with the guinea fowl, and cook, stirring, for 7–10 minutes until fully cooked.
Step 3
Arrange the sautéed mushrooms and pieces of guinea fowl and serve immediately while everything is still hot.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.