Mushroom Duxelle

1. 1

   In a large saute pan, heat the olive oil.

2. 2

   When the oil is hot, add the mushrooms and saute for 6 minutes.

3. 3

   Add the shallots and garlic and continue to saute for 4 minutes.

4. 4

   Season with salt and pepper.

5. 5

   Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes.

6. 6

   Remove the duxelle from the pan and cool completely.

7. 7

   Season the entire quail with Essence.

8. 8

   Stuff the quail with the duxelle and set aside

* Per serving · 4 servings · Values may vary.

No additional tips available.