Salad with Sorrel, Guinea Fowl, and Mushrooms
Salads • Russian
Description
Recipe from John Smith, chef at a popular American restaurant.
Ingredients
- Guinea Fowl Breast 5 oz
- Oyster Mushrooms 5 oz
- Mixed salad greens 0 oz
- Arugula 0 oz
- Sorrel 0 oz
- Dill 0 oz
- Fresh basil leaves 0 oz
- Dried cranberries with sugar 0 oz
- Truffle Oil 0 fl oz
- Olive Oil 0 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.
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