Show: Emeril Live
Episode: Know Your Birds
Save Recipe Print
Yield:
about 2 to 3 cups
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom Risotto

Recipe courtesy of Tyler Florence

Mushroom Soup

Recipe courtesy of Wolfgang Puck

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

White Mushrooms and Spinach

Recipe courtesy of Alex Guarnaschelli

Oven Roasted Mushrooms

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword