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Add a photoServings: 2
Ingredients
- 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
Directions
- 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.
- While food processor is running, add in cream gradually through the feed tube.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 2 servings | |
| Calories 348 | |
| Calories from Fat 222 | 64% |
| Total Fat 25.01g | 31% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.08g | |
| Cholesterol 191mg | 64% |
| Sodium 134mg | 6% |
| Potassium 767mg | 22% |
| Total Carbs 10.12g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.78g | 1% |
| Protein 21.44g | 34% |
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