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1
Preheat the oven to 400 degrees F.
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2
Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning.
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3
Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it.
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4
Replace each bird on the baking sheet, breast side up.
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5
Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
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6
Roast until the birds are tender and golden brown, 25 minutes.
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7
Remove from the oven and serve 2 quails per person.
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8
Serve with Truffle Sauce.
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9
Mushroom Stuffing:
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10
Heat the oil in a large, heavy skillet over medium-high heat.
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11
Add the shallots and garlic, and cook, stirring, for 30 seconds.
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12
Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize.
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13
Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes.
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14
Remove from the heat and transfer the mushrooms to the bowl of a food processor.
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15
Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
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16
Transfer to a bowl and divide into 8 equal portions.
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17
With your hands, pack each portion into a tight ball.
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18
Set aside until ready to stuff the quail.
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19
In a mixing bowl, mix the butter and truffle oil together.
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20
Place the butter on plastic wrap, form a log and wrap tightly.
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21
Refrigerate until firm.
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22
In a saucepan, combine the white wine, shallots and garlic.
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23
Season with salt and white pepper.
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24
Bring the liquid to a boil and cook for 3 minutes.
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25
Stir in the cream and cook for 1 minute.
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26
Cut the butter into 1-inch pieces.
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27
Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
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28
Reduce the heat to low and keep the sauce warm.
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29
Garnish with shaved truffles and chives.
