Braised guinea fowl with wild mushrooms
by Louise Robinson
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Ingredients
Game
1 guinea fowl, (1.5kg approx), cut into eight pieces
Store Cupboard
300ml of chicken stock, made with 4 tsp Essential Cuisine chicken stock and 300ml boiling water
Delicatessen
30g of dried porcini mushrooms
Dairy
40g of unsalted butter
80ml of double cream
Oils & Vinegars
2 tbsp of olive oil
Fruit & Vegetables
3 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
80g of girolles, any grit removed
80g of chanterelles, any grit removed
100g of chestnut mushrooms, sliced
Salad & Fresh Herbs
4 sprigs of fresh thyme
chopped parsley, to garnish
Beverages
200ml of Marsala wine