| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Barbecue -, Mushrooms |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Chicken Breast; Boned And Skinned |
| 1 |
|
Egg |
| 2 |
oz |
Heavy Cream; Cold |
| 3 |
oz |
Cremini Mushrooms |
| 3 |
oz |
Portabella Mushrooms |
| 3 |
oz |
Shitake Mushrooms |
| 3 |
oz |
Button Mushrooms |
| 1/2 |
oz |
Fine Herbs (Parsley; Tarragon, Chives, Chervil) |
| 1 |
oz |
Shallots; Chopped |
|
|
Salt; To Taste |
|
|
Pepper; To Taste |
|
|
Butter |
INSTRUCTIONS
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
Recipe by: Bill Boggs' Corner Table, Food Network
Posted to bbq-digest by RockMc <RockMc@aol.com> on Apr 22, 1998
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