Last updated 6/12/2012 12:58:41 AM. Recipe ID 21498. Report a problem with this recipe.
Title: Mushroom duxelle
Yield: 2 Cups
MMMMM--------------------E. LIVE #EMIA03-------------------------
3 tb Olive oil
1 lb Wild mushrooms, cleaned,
Stemmed, and chopped
1/4 c Minced shallots
2 tb Minced garlic
1 c Port wine
Salt and black pepper
1 Deboned quail, carcass
Remove and skin in tact
In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 6 minutes. Add the shallots and garlic and
continue to saute for 4 minutes. Season with salt and pepper. Add the
port wine and cook until almost all the liquid has cooked off, about
4 to 6 minutes. Remove the duxelle from the pan and cool completely.
Season the entire quail with Essence. Stuff the quail with the
duxelle and set aside.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
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(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
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