3 cups chopped assorted fresh mushrooms, such as shiitakes, chanterelles, black trumpets, or lobster mushrooms
4 ounces diced andouille sausage
1/4 cup chopped onions
1 tablespoon minced garlic
2 tablespoons olive oil
Essence, recipe follows
Salt and freshly ground black pepper
1/2 cup Port
3/4 cup bread crumbs
8 quail, cleaned and boned (leaving only the leg bones in)
8 quail, cleaned and boned (leaving only the leg bones in)
1 recipe of Port Sauce, recipe follows
1 teaspoon olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup Port
3 cups beef or brown chicken stock
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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