- 3 tablespoons olive oil
- 1 pound wild mushrooms, cleaned, stemmed, and chopped
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 1 cup 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 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 Essence. Stuff the quail with the duxelle and set aside.