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Partridge Breast with Shiitake Mushroom, Baby Artichoke, Haricot Vert & Truffle


This is an impressive and delicious dish! Partridge breasts with sautéed Shiitake mushrooms and green beans in an artichoke puree.

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  • 1 partridge crown, breasts still attached, legs and wings removed
  • Oil
  • 1 knob butter
  • 4 shiitake mushrooms
  • 2/3 cups green beans (100g)
  • 4 s Jerusalem artichokes puréed (100g)
  • Vegetal powder
  • 1 dash milk
  • 2 baby globe artichokes
  • Olive oil
  • 1 dash truffle vinaigrette
  • 1 winter truffle, shaved
  • Salt
  • Black pepper


Servings 2


Step 1

Preheat the oven to 375°F (190°C/Gas mark 5). Season the partridge crown and then lightly color in a little oil and butter, in a hot pan. Then, transfer to the oven and roast for 6 to 8 minutes. Allow to cool.

Quarter 2 of the mushrooms and sauté in oil and butter until soft, season well. Slice the remaining mushrooms very thinly and again sauté very quickly in a little oil and butter before transferring onto a cloth

Carve the breasts away from the carcass and remove the skin. Lay the sliced mushrooms on top of the breasts. Trim the edges with a sharp knife and place on a cooling rack

Boil the green beans in a pan of water. Let down half of the Jerusalem artichoke purée with a little milk, season and then add a dash of vegetal powder. Bring to the boil and then quickly pour over each breast in one smooth motion

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