Total Calories: 155
1 Soak the mushrooms in the water for at least 30 minutes. Lift the mushrooms out of the water, reserving the liquid. Rinse the mushrooms under cool running water, paying special attention to the stem ends where soil collects. Strain the reserved mushroom liquid through a cloth napkin or paper coffee filter into a bowl. Chop the mushrooms coarsely. Set aside.
2 Rinse the quail inside and out and pat them thoroughly dry. Look them over for any pinfeathers and remove them. Place a piece of pancetta, a sage leaf, and a pinch of salt and pepper inside.
3 In a large skillet, heat the butter and oil over medium heat. Add the quail and cook, turning them occasionally, until nicely browned on all sides, about 15 minutes. Transfer the quail to a plate. Add the onion, carrot, and celery to the pan. Cook, stirring frequently, 5 minutes or until softened.
4 Add the wine and simmer 1 minute. Stir in the mushrooms, tomato paste, and mushroom liquid. Return the quail to the pan. Sprinkle with salt and pepper.
5 Bring the liquid to a simmer. Reduce heat to low. Cover and cook, turning and basting the quail occasionally, about 1 hour or until the birds are very tender when pierced with a fork.
6 If there is too much liquid in the pan, remove the quail to a serving platter and cover with foil to keep them warm. Turn the heat to high and boil the liquid until it is reduced. Spoon the sauce over the quail and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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