Instructions: To make mushrooms: Heat the oil in a heavy, medium-size skillet over medium-high heat. Add the shallot and mushrooms and saute until the mushrooms begin to caramelize, 8 to 10 minutes. Remove from heat. Stir in the butter.

Season to taste with salt and pepper.

To make quail: Preheat the oven to 400 degrees. Combine the water, butter and leeks in a heavy small saucepan over medium-high heat. Saute until the leeks are tender but not brown, about 8 minutes. Season to taste with salt and pepper. Add the leeks to the mushrooms.

Stuff the quail with some of the mushroom mixture, being careful not to pack the stuffing in too tightly. Tie the legs of the quail together with kitchen string. Season with salt and pepper.

Heat the oil in a heavy large ovenproof skillet over high heat. Add the quail and brown well on all sides. Transfer the pan to the oven and roast until cooked through, 12 to 15 minutes.

Serve the quail with the remaining sauteed mushrooms.

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