The Unique Taste Sensation

Ingredients:

• 12 quail breasts, diced to taste
• 8 oz fettuccini pasta uncooked 
• 3 fresh tomatoes, peeled and diced in cubes
• 10 fresh mushrooms, sliced
• 10 oyster mushrooms (if not available, use 10 regular mushrooms) 
• ¼ cup white wine
• 2 garlic cloves, minced 
• 1 tablespoon sage, chopped
• Salt, pepper
• Olive oil

Directions:

Cook pasta according to package directions. Drain and set aside.

Heat a teaspoon of olive oil in a large skillet over medium high heat. Add the diced quail breast, salt, pepper, 1 clove garlic (minced), and cook until brown.  Remove quail breasts and set aside.

In the same skillet, where the quail was cooked, add a tablespoon olive oil, the mushrooms, 1 clove garlic (minced), salt, pepper and sauté.  Add white wine, cook for 1 minute; then add the tomato cubes and chopped sage. Cook for 2 more minutes. Lastly, add the quail breast to the pan and mix well.  Remove the skillet from the heat, add the recently cooked pasta, mix and serve immediately.