Quail Wellington
Ingredients
- 1 large cremini mushroom
- 1/4-ounce dried morel mushrooms
- 1/4-ounce dried porcini mushrooms
- 1 teaspoon truffle oil
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary leaves
- Kosher salt and white pepper
- 1 teaspoon truffle cheese
- 1 boneless quail breast, split
- 2 slices uncooked smoked bacon
- 1 teaspoon truffle butter
- 1 sheet puff pastry
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