Quail With Sweet Pea Oatmeal And Summer Vegetable Ragout

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1 cup shelled fresh or thawed frozen green peas

Salt and freshly ground pepper

1/2 cup steel-cut oats (not old-fashioned or quick-cooking oatmeal)

2 tablespoons unsalted butter, softened

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 large shallot, minced

1 large garlic clove, minced

1 small yellow squash, quartered lengthwise and thinly sliced

1 small zucchini, quartered lengthwise and thinly sliced

1 1/2 cups grape tomatoes, halved

8 partially boned quail, rinsed and patted dry

1/4 pound chanterelle mushrooms, thinly sliced

2 thyme sprigs

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