Mushroom Duxelle

• 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

1. In a large saute pan, heat the olive oil.
2. When the oil is hot, add the mushrooms and saute for 6 minutes.
3. Add the shallots and garlic and continue to saute for 4 minutes.
4. Season with salt and pepper.
5. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes.
6. Remove the duxelle from the pan and cool completely.
7. Season the entire quail with Essence.
8. Stuff the quail with the duxelle and set aside

olive oil, mushrooms, shallots, garlic, port wine, salt, carcass

Taken from www.foodnetwork.com/recipes/mushroom-duxelle-recipe.html (may not work)