Roasted Quail with Wild Mushrooms

Name: Roasted Quail with Wild Mushrooms
Total time: 3 h 30 min
Yield: 6 servings
Ingredients: 1 pound wild mushrooms; 1 teaspoon olive oil; 1 cup white port; 10 ounces boneless, skinless chicken breasts; 6 whole quail livers; 2 large egg whites; ¼ cup heavy cream; 6 whole semi-boneless quail; to taste Kosher salt

Elegant roasted quail stuffed with a refined mixture of wild mushrooms and chicken mousse. This sophisticated dish combines the delicate flavor of quail with earthy wild mushrooms and a luxurious poultry stuffing.

6 servings

3 hr 30 min

Published October 4, 2025

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Ingredients

•1 pound wild mushrooms
•1 teaspoon olive oil
•1 cup white port
•10 ounces boneless, skinless chicken breasts
•6 whole quail livers
•2 large egg whites
•¼ cup heavy cream
•6 whole semi-boneless quail
•to taste Kosher salt

Cooking Instructions

1.
To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
120 min
2.
In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
15 min
3.
In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
15 min
4.
Preheat the oven to 325°F. Season the quail inside and out with salt.
5 min
5.
Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
15 min
6.
Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.
40 min

Cooking Instructions

To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.

120 min

In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.

15 min

In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.

15 min

Preheat the oven to 325°F. Season the quail inside and out with salt.

5 min

Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.

15 min

Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

40 min