Mushroom duxelle stuffed quail

1 servings

Ingredients

Quantity Ingredient
3.00 tablespoon olive oil
1.00 pounds wild mushrooms; cleaned, stemmed,
1 ; and chopped
¼ cup minced shallots
2.00 tablespoon minced garlic
1.00 cup port wine
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 deboned quail; carcass removed and skin
1 intact
1 emeril’s essence; see * note

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute 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 From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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