Guinea Fowl with Pearl Onions and Mushrooms today a new recipe designed for the meals of the upcoming holidays with a special kind of white meat, the guinea hen!

Before being cooked, guinea fowl requires about two days of aging in a cool place to obtain flavorful and tender meat.

If young meat is excellent roasted, otherwise it is exquisite stewed as I did today!

After theaging I prepared this flavorful recipe accompanying this dish with some instant polenta, purposely left very soft…

WHAT ARE THE MOST COMMONLY USED MUSHROOMS IN CUISINE???
1) CHAMPIGNON: available year-round and extremely versatile;
2) PORCINI: great raw, sautéed, or dried;
3) CHANTERELLES: looks like a small trumpet and shines in simple recipes;
4) MORELS: found dried and fresh, they are poisonous unless cooked, giving a delicate almost sweet aroma;
5) PIOPPINI: perfect for long-cooking recipes like stews and roasts;
6) SHIITAKE: the excellence of oriental dishes, also used in great soups.

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You can find other meat dish recipes below:

GUINEA FOWL WITH PEARL ONIONS AND MUSHROOMS