- 8 (3 1/2 ounce) boned quail
- 2 tablespoons Creole seasoning
- Mushroom Stuffing, recipe follows
- 4 tablespoons melted butter
- Truffle Sauce, recipe follows
- 2 tablespoons olive oil
- 1/4 cup minced shallots
- 1 tablespoon minced garlic
- 2 pounds assorted mushrooms, such as button, shiitake, wood ear, and chanterelles, stems trimmed and roughly chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup packed grated Parmesan
- 1/4 cup fine bread crumbs
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- Truffle Sauce:
- 1/2 pound butter, at room temperature
- 1/4 cup white truffle oil
- 1 cup white wine
- 1 tablespoon minced shallots
- 1 teaspoon chopped garlic
- Freshly ground white pepper
- 1/2 cup heavy cream
- 1 small black truffle
- Chives, for garnish
Preheat the oven to 400 degrees F.
Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
Yield: about 3 cupsTruffle Sauce:
In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
Yield: about 2 cups sauce
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Bobby Flay