Mushroom Duxelle

Name: Mushroom Duxelle
Yield: about 2 to 3 cups
Ingredients: 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 remove and skin in tact

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Level: Easy

Yield: about 2 to 3 cups

Level: Easy

Yield: about 2 to 3 cups

Ingredients

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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 remove and skin in tact

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.

Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

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Show: Emeril Live

Episode: Know Your Birds

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