Mushroom Stuffed Cornish Hens
Source of Recipe
When you want to impress someone!
List of Ingredients
4 Cornish Hens
Mushroom Stuffing, recipe follows
4 tablespoons melted butter
Preheat the oven to 400 degrees F.
Lay the hens skin side-down on a baking sheet and season lightly with salt and pepper. Insert 1 portion of the mushroom stuffing into
the cavity of each hen and wrap the bird around it. Replace each bird on
the baking sheet, breast side-up. Brush the butter over the hens and
season with the remaining salt and pepper.
Roast until the birds are tender and golden brown, 25 minutes. Remove from
the oven and serve 1 hen per person.
2 tablespoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 pounds assorted mushrooms, such as button, shiitake, wood ear, and
chanterelles, stems trimmed and roughly chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1/2 cup packed grated Parmesan
1/4 cup fine bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Heat the oil in a large, heavy skillet over medium-high heat. Add the
shallots and garlic, and cook, stirring, for 30 seconds. Add the
mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are
wilted and begin to caramelize. Add the wine and cook, stirring to deglaze
the pan and until the liquid has almost all evaporated, about 5 minutes.
Remove from the heat and transfer the mushrooms to the bowl of a food
processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and
process on high speed to a thick paste.
Transfer to a bowl and divide into 4 equal portions. With your hands, pack
each portion into a tight ball. Set aside until ready to stuff the hens.
Yield: about 3 cups
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes