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Quail With Mushrooms

  • Yield: 4 servings


  • 6 slices (about 4 ounces) bacon, cut into 1-inch pieces
  • 1/4 cup flour
  • 1 cup chopped onions
  • 2 cups sliced mushrooms, such as shiitakes, oysters, or hedgehogs
  • 1 tablespoon chopped garlic
  • 1/2 cup dry sherry
  • 1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
  • 1 1/2 cups Chicken Broth
  • 8 quail, breastbone removed and split down the back (3 1/2 to 4 ounces each)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped parsley


  • Fry the bacon in a large skillet over medium heat until crisp. Using a slotted spoon, remove the bacon, drain, and set aside.
  • Add the flour to the fat in the skillet and make a medium brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes.
  • Add the onions and stir constantly for about 3 minutes, or until slightly wilted. Add the mushrooms and cook for 2 minutes. Add the garlic and the sherry and cook for 2 minutes. Add the tomatoes and broth and bring to a boil. Add the quail, salt, cayenne, and black pepper and simmer for about 30 minutes, basting and turning the quail every 10 minutes. Stir in the lemon juice and parsley.
  • Serve garnished with the reserved bacon pieces.