Roasted Quail with Wild Mushrooms
Ingredients
- 1 pound of wild mushrooms, such as chanterelle, hen-of-the-woods, black trumpet, or a mixture
- 1 teaspoon plus 1 tablespoon olive oil
- 1 cup white port
- 10 ounces boneless, skinless chicken breasts, cubed
- 6 quail livers
- 2 large egg whites
- 1/4 cup heavy cream
- 6 (14-ounce) whole semi-boneless quail
- Kosher salt
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