Clean and debone the quails.
Mix the chicken breast with the ricotta, parmesan and mushrooms and truffle, then season with salt and pepper.
Stuff the quails, then seal them back up and make a small base for them with a sheet of folded tinfoil Bake at 160 C for about 20 25 minutes.
Put a pan over a medium heat, add a drop of oil and cook the shiitake mushrooms in garlic and parsley, then add the brown stock diluted in water Boil for one minute.
Take the quails out of the oven and having left them to rest for five minutes, cut them and serve them by covering them with sauce and mushrooms.
If you want, you can make a sort of “ by frying spiralised potatoes in high oleic oil.