Guinea Fowl Braised with Bacon and Porcini – Mycoboutique

Ingredients

• 1 guinea fowl, cut (1.4 kg)
• 4 shallots
• 1 full tbls flour
• 200g of smoked bacon
• 30g dried porcini
• 100 ml brandy
• 100 ml white wine
• 300 ml filtered rehydration water
• 1 tbls parsley
• Olive oil
• Salt, black pepper