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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