" Santa Clause, The" Foraged Mushroom Salad with Quail

Join Claud and the gang as they shop San Francisco’s The Ferry Marketplace for local, seasonal, and sustainable ingredients for their "Foraged Mushroom Salad with Quail."

Special thanks to The Ferry Marketplace


  • 3 large garlic cloves, minced fine
  • Juice and zest of 2 lemons
  • 3 tablespoons chopped fresh tarragon (or other fresh herbs)
  • 1 teaspoon each sea salt and freshly ground black pepper, plus more for the mushrooms
  • 1/2-cup extra virgin olive oil, plus more for the mushrooms
  • 8 whole quail
  • 24 skewers (soaked in water to prevent burning)
  • 4 cups assorted wild mushrooms, cleaned of visible dirt
  • 2 cups rich chicken or duck stock or low-salt chicken broth
  • 2 cups sourdough bread, torn into 2” chunks
  • 1 cup Italian parsley leaves
  • 1 cup fresh mint leaves
  • 2 cups watercress or other bitter greens

In a small mixing bowl, combine the garlic, lemon juice, zest, freshly chopped herbs, salt, pepper and olive oil.

Place the quail breast side down on a cutting board. Cut completely through the bones on either side of the quail backbone using poultry shears or a large cook’s knife. Remove the backbone and insert bamboo 3 bamboo skewers through each (sideways through the legs, midsection and wings.) Rub a few tablespoons of the seasoned oil mixture anywhere you can get to, including under the skin. Cover squab with plastic wrap and refrigerate anywhere from 45 minutes to 24 hours. (A longer marinating time will yield a more strongly seasoned bird.)

In a small saucepan over medium high heat, reduce duck or chicken stock by 3/4, to about 1/2 cup. Whisk in the remaining lemon-garlic marinade and keep warm until use.

Light barbeque grill or preheat gas grill. Once the coals are fully ignited and cloaked evenly in ash, wire brush the grill and rub with an oiled rag. Grill quail about 3 minutes per side, (rotating 90 degrees halfway through cooking for grill marks) and then transfer to a warm platter and tent with foil.

Toss mushrooms with enough olive oil to coat lightly and season with sea salt and fresh ground black pepper. Place mushrooms in a grill basket in a single layer and grill 3 minutes per side, in batches if needed. Transfer the mushrooms to the platter with the squab and set aside.

Toss bread chunks with olive oil, season with salt and pepper and place in a grill basket. Grill until warm and crisp around the edges turning often to avoid burning.

In a large mixing bowl, toss the parsley, mint, watercress, mushrooms and toasted bread with just enough dressing to coat. Mound some on each plate, balance one or two grilled quail along the sides and drizzle with lemon dressing.

sign up for the weekly newsletter

Get the latest on TBS shows from videos, games and other fun content.