Guineafowl Supremes with Bay Boletes is a modern British recipe for a classic dish of roasted guineafowl supremes served with fried bay bolete mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Guineafowl Supremes with Bay Boletes.
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I really like guineafowl and I'm always looking for new ways to prepare it. As I'm on a bit of a wild mushroom foraging kick, and any recipe where I can combine the two, like this one is a real winner. After ceps (which you could substitute in this recipe), bay boletes are one of the tastiest of the bolete mushrooms and they pair well with lean and slightly gamy guineafowl.
Ingredients:
2 Guineafowl Supremes
4 strips of Pancetta or streaky bacon
2 sprigs of Rosemary
2 sprigs of Thyme
Olive Oil
150g Bay Bolete mushrooms
1 Garlic Clove, very finely chopped
Method:
Pre-heat your oven to 180°C.
Clean the mushrooms with a cloth or kitchen paper.
Arrange a sprig of thyme and rosemary on the meat side of each supreme fillet and close it with two strings of kitchen twine.
Add some olive oil to a roasting tin that can hold both the guineafowl supremes. Add in the guineafowl, meat side uppermost then cover with strips of pancetta (or bacon). Transfer to the centre of your pre-heated oven and roast for 10–15 minutes (depending on size). Remove the strips of pancetta or bacon to the side of the pan, turn the guineafowl supremes over, return to the oven and continue roasting for a further 10–15 minutes.
By the end of this time, the guineafowl pieces should be cooked through and golden. Remove from the oven take off the kitchen twine, cover loosely with foil and allow to rest for 10 minutes.
Halve or quarter the mushrooms, then heat olive oil in a frying pan over medium heat. Add the mushrooms and fry for about 8 minutes, or until they release their liquid and this has evaporated away. Add the garlic a few seconds before the mushrooms are ready.
Now add the mushroom mixture to the guineafowl juices and stir to combine.
Serve the guineafowl with the bay boletes on a warm plate.
