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Partridge and Wild Mushroom Recipe

Looking for an easy Partridge and wild mushroom recipe? Learn how to make Partridge and wild mushroom using healthy ingredients.


Submitted by ag05

Makes 1 serving



Stuffed partridge breasts, confit legs and creamy wild mushroom This is a main course for 1 or first course for 2

Recipe Ingredients for Partridge and wild mushroom

120 g partridge, meat only, roast
12 g proscuitto, principe
70 g mushrooms, chopped
5 g dried mushrooms
30 ml water
20 g onion, boiled
1 clove garlic
2 g olive oil

Recipe Directions for Partridge and wild mushroom

  1. Remove the legs and set aside

  2. Bone the breasts

  3. Make a slit in the breast and insert the agen prunes

  4. Wrap in parma or serrano ham

  5. Wrap in cling film

  6. Steam wrapped breasts and legs for 12 minutes.

  7. Remove the cling film and fry breasts in butter and olive oil mix. Remove and allow to rest.

  8. In the same pan, add chopped garlic, shallot and allow to soften.

  9. Add the chopped mushrooms and herbs.

  10. Then the brandy. Cook off the alcohol.

  11. Add creme fraiche and season to taste.

  12. You can add a low fat creme fraiche or yoghurt at the end to make the sauce a little creamy - but remember to add to your food log.

Categories

Main Dish

Nutrition Facts
Serving Size 262.0g
Amount Per Serving
Calories
335
Calories from Fat
120
% Daily Value*
Total Fat
13.3g
20%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
280mg
12%
Potassium
280mg
8%
Total Carbohydrates
5.3g
2%
Dietary Fiber
1.2g
5%
Sugars
2.1g
Protein
48.5g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
  • Low in sugar
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