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40 min 
Medium
Guinea hen supreme with tomato-braised leeks and king oyster mushrooms sautéed in oil, garlic and parsley
40 min Medium 
Ingredients (4 people)
- EVO oil to taste
- Fresh shoots to taste
- Garlic 2 cloves
- Guinea Hen 21,1 oz
- King Oyster Mushrooms 7,05 oz
- Leeks 6,34 oz
- Parsley to taste
- Pepper to taste
- Salt to taste
- Thyme to taste
Preparation
- Take the guinea hen breast, slice to create a pocket in the middle and marinade with salt, pepper and thyme.
- Place the breast skin side up on a slice of baking paper, roll and pucker either end, like a boiled sweet.
- Roll up the meat cut in the baking paper into a sausage shape.
- Bake for 12 minutes at 180°.
- In the meantime, finely slice the leeks and braise them with the Organic Strained Tomatoes.
- Slice the king oyster mushrooms and pan-fry them with some oil, salt, garlic and parsley.
- To finish off the recipe, open up the baking paper and sauté the guinea hen on a high flame. Place the meat on a dish with the braised leeks and mushrooms sautéed in olive oil, garlic and parsley.
