Instructions: 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 Emeril"s Essence. Stuff the quail with the duxelle and set aside.

See "Dirty Rice Stuffed Chicken", the recipe for which is included in this collection.

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