Mushroom Duxelle

  • Level: Easy
  • Yield: about 2 to 3 cups
Save Recipe

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

Directions

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Potato and Wild Mushroom Napoleons

Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze

Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles