Guineafowl stuffed with Orange capped Boletes with teriyaki sauce

Ingredients
2 breasts of guinea fowl
30 g of dried Orange-capped Boletes
1 cup of water
3 slices of bacon finely chopped
1 onion sliced
1 slice of bread
Pepper and salt
½ cup of soy sauce
35 g of brown sugar
10 ml of rice vinegar
10 g cornstarch to thicken

Preparation
Soak the Orange-capped Boletes in luke-warm water for half an hour, drain and keep the mushroom water for the teriyaki sauce.
Saute the onions and bacon in butter until golden, add the mushrooms.
Crumble the slice of bread to absorb all the juices.
Sprinkle with pepper and salt and set aside.
Slice both breasts lengthwise into a butterfly shape.
Tenderise, sprinkle some salt and lay the stuffing in the middle.
Fold the breasts around the stuffing and use butcher's twine to bind together. Roll in plastic wrap.
Set aside one hour in the fridge.
For the teriyaki sauce, mix the mushroom water, soy sauce, vinegar and brown sugar together, bring to a boil.
Mix the cornstarch with cold water, and mix in with the sauce.
Grill the stuffed breasts in butter until golden brown.
Transfer them to an oven-safe dish, brush with the teriyaki sauce and bake for 13 minutes in a 170C (350F) pre-heated oven.
Brush again with the teriyaki sauce, and serve.