Quail Wellington Recipe

Name: Quail Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cremini mushroom; 1/4 -ounce dried morel mushrooms; 1/4 -ounce dried porcini mushrooms; 1 teaspoon truffle oil; 1/2 teaspoon fresh thyme leaves; 1/2 teaspoon fresh rosemary leaves; Kosher salt and white pepper; 1 teaspoon truffle cheese; 1 boneless quail breast, split; 2 slices uncooked smoked bacon; 1 teaspoon truffle butter; 1 sheet puff pastry

Servings: persons

1 large cremini mushroom
1/4 -ounce dried morel mushrooms
1/4 -ounce dried porcini mushrooms
1 teaspoon truffle oil
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary leaves
Kosher salt and white pepper
1 teaspoon truffle cheese
1 boneless quail breast, split
2 slices uncooked smoked bacon
1 teaspoon truffle butter
1 sheet puff pastry

1
Preheat the oven to 325 degrees F.
2
Wash and dry the cremini mushroom.
3
Reconstitute the dry morels and porcinis in a little water.
4
Mince the morels and porcinis, and then saute in truffle oil.
5
Season the mushroom mixture with thyme, rosemary, salt and pepper, allowing the mixture to cool and thus forming a duxelle.
6
Stuff the duxelle into the cremini mushroom cap, along with the truffle cheese.
7
Wrap the quail breast around the crimini mushroom, and then season with a little pepper.
8
Next, wrap the slices of bacon around the quail.
9
Bake the bacon-wrapped quail for 30 minutes.
10
Remove the quail from the oven and let it cool slightly, and then rub the quail with the truffle butter.
11
Wrap the puff pastry around the quail.
12
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.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large cremini mushroom, 1/4 -ounce dried morel mushrooms, 1/4 -ounce dried porcini mushrooms, 1 teaspoon truffle oil, and more.

Yes, Quail Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quail Wellington

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions