quail, snail, and chanterelle!

Tuesday night I got a little inspired and created an amazingly tasty dish out of marinated quail breast, chopped escargot, andouille sausage, last year's hand picked wild chanterelle mushrooms, shiittake mushrooms, garlic, cippolini onion, our own kohlrabi greens (they maintain a great, firm texture), a few tomatoes off the vine from in the garage, a handful of our sun-dried yellow pear tomatoes and thai pink egg tomato, our dried oregano, and a handful of sweet basil from our struggling plants in the house. Did I miss anything? Oh yes, a touch of organic cream, a dousing of fresh ground black pepper, shredded emmental cheese...