6 Apr 2010
|Mushrooms||1 1⁄2 Pound, washed and dried (fresh)|
|Shallots||1 Tablespoon, finely minced|
|Garlic||1⁄2 Clove (2.5 gm), minced|
Saute mushrooms for 5 minutes in butter and oil in large enameled skillet.
Stir in shallots, garlic, salt and pepper.
Place quail on a canape spread with liver mixture.
Surround with sauteed mushrooms.
Spoon sauce over the birds.