Mushroom-Stuffed Quail

Recipe Ingredients

8		Boned quail - (3 1/2 oz ea)
2 tablespoons	30ml	Essence
		= (see Bayou Blast recipe)
		Mushroom Stuffing - (listed below)
4 tablespoons	60ml	Melted butter
		Mushroom Stuffing
2 tablespoons	30ml	Olive oil
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Minced garlic
2 lbs	908g / 32oz	Assorted mushrooms* - stems trimmed,
		And roughly chopped
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Grated Parmesan - (packed)
1/4 cup	36g / 1.3oz	Fine bread crumbs
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano

Recipe Instructions

* Such as button, shiitake, wood ear, and chanterelles.

Preheat the oven to 400 degrees.

Lay the quail skin side-down on a baking sheet and season lightly with 1 tablespoon of the Essence. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side-up. Brush the butter over the quails and season with the remaining tablespoon of Essence.

Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person.

For the Mushroom Stuffing: Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.

Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail. (Makes about 3 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F12) - from the TV FOOD NETWORK

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