Recipe courtesy of Artista
Episode: Houston, TX
Yield:
1 quail
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 325 degrees F.

Wash and dry the cremini mushroom. Reconstitute the dry morels and porcinis in a little water. Mince the morels and porcinis, and then saute in truffle oil. Season the mushroom mixture with thyme, rosemary, salt and pepper, allowing the mixture to cool and thus forming a duxelle.

Stuff the duxelle into the cremini mushroom cap, along with the truffle cheese. Wrap the quail breast around the crimini mushroom, and then season with a little pepper. Next, wrap the slices of bacon around the quail.

Bake the bacon-wrapped quail for 30 minutes. Remove the quail from the oven and let it cool slightly, and then rub the quail with the truffle butter. Wrap the puff pastry around the quail.

Increase the oven temperature to 350 degrees F. Return to the oven and bake for another 20 minutes, or until the puff pastry is golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

"No Nightmare" Beef Wellington

Recipe courtesy of Shane Lyons|Kelsey Nixon

Quail

Recipe courtesy of The Glass Onion

Pork Wellington

Recipe courtesy of Alton Brown

Beef Wellington

Recipe courtesy of Nancy Fuller

Beef Wellington

Salmon Wellington

Recipe courtesy of Robert Irvine

Salmon Wellingtons

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking