Mushroom Duxelle Stuffed Quail

Serving Size : 1
Ingredients

for prepare Mushroom Duxelle Stuffed Quail

:

Amount	Measure	Ingredient - Preparation Method
3	tablespoons	olive oil
1	pound	wild mushrooms - cleaned, stemmed,
and chopped mushroom duxelle stuffed quail
1/4	cup	minced shallots
2	tablespoons	minced garlic
1	cup	port wine
salt to taste freshly-ground black pepper to taste mushroom duxelle stuffed quail
1		deboned quail - carcass removed and

* Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large sautй pan, heat the olive oil. When the oil is hot, add the mushrooms and sautй for 6 minutes. Add the shallots and garlic and continue to sautй for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Season the entire quail with Emeril's Essence. Stuff the quail with the duxelle and set aside. See "Dirty Rice Stuffed Chicken", the recipe for which is included in this collection. Recipe Source: EMERIL LIVE with Emeril Lagasse

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