Show: Emeril Live
Episode: Know Your Birds
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Stracotto (Pot Roast) with Porcini Mushrooms

Recipe courtesy of Giada De Laurentiis

Mushroom Duxelle for Phyllo Kisses

Recipe courtesy of Pamela Morgan

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Creamy Mushrooms

Recipe courtesy of Jamie Oliver

Mushroom Ramen

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.