Title: Mushroom Duxelle
Categories: Stuffing Game Poultry
Yield: 1 Servings
| 3 | tb | Olive oil |
| 1 | lb | Wild mushrooms, cleaned, |
| | | Stemmed, and chopped |
| 1/4 | c | Minced shallots |
| 2 | tb | Minced garlic |
| 1 | c | Port wine |
| | | Salt and black pepper |
| 1 | | Deboned quail, carcass |
| | | Removed and skin in tact |
In a large saute' pan, heat the olive oil. When the oil is hot, add the
mushrooms and saut‚ 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 Essence. Stuff the quail with the duxelle and set aside. From:
Dave Drum
Date: 13 May 97 National Cooking Echo Ä