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Receta Grilled Wild Mushroom Sausage
by Global Cookbook

Grilled Wild Mushroom Sausage
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Ingredientes

  • 6 ounce Chicken Breast, Boned And Skinned
  • 1 x Egg
  • 2 ounce Heavy Cream, Cool
  • 3 ounce Cremini Mushrooms
  • 3 ounce Portabella Mushrooms
  • 3 ounce Shitake Mushrooms
  • 3 ounce Button Mushrooms
  • 1/2 ounce Fine Herbs (Parsley, Tarragon, Chives, Chervil)
  • 1 ounce Shallots, Minced Salt, To Taste Pepper, To Taste Butter

Direcciones

  1. For the chicken mousse: Puree chicken in a food processor till smooth. Add in salt and pepper and the egg. Pulse just to combine and scrape the sides.
  2. While food processor is running, add in cream gradually through the feed tube.
  3. Refrigerateand reserve. Wash and slice the mushrooms. In a warm saute/fry pan, cook the mushrooms with butter. When mushrooms are brown, add in shallots and herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
  4. Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mix. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 min. 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 possibly smoke, till it is warm throughout. Slice the sausage and serve it with a tossed salad.