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Mushrooms, Stuffed w/Chicken Mousse (M, TNT)
Source: Self
Yield: 32 mushrooms

32 medium size mushrooms

18 oz. boneless, skinless chicken breasts
3 eggs
1-1/2 teaspoon salt
1/8 teaspoon white pepper
6 oz. nondairy creamer
3 tablespoon chopped Italian parsley (about 1/2 bunch)
6 leaves fresh sage, chopped

3/4 cup shallots
3 tablespoon margarine
1 cup balsamic vinegar
2-1/2 to 3-1/2 cup chicken stock
1-1/2 cup red wine
2 teaspoons fresh rosemary, chopped or 1 teaspoon dried, crushed
1 tsp. fresh thyme

Make Mousse:
Puree chicken in food processor until smooth. Add salt and pepper and eggs and pulse just to combine. Scrape down sides. With the food processor running, gradually add nondairy creamer through the feed tube. Stir in parsley and sage and refrigerate.

Make Sauce:
Remove stems from mushrooms. Pat them with damp cloth and dry well.

Sauté shallots in margarine until very soft. Add balsamic vinegar, 2-1/2 cup chicken stock, wine, rosemary and thyme and cook over medium high heat to reduce by half. Taste. If too vinegary, add more stock and continue cooking and reducing until acid level is correct. It should have a slight "kick."

Fill mushrooms with mousse.

Pour some sauce on bottom of 9"x13" glass pan. (You may have to start with a second pan. Mushrooms will shrink, and you can then combine them into one pan.) Add stuffed mushrooms and cover each one with sauce. Bake at 350°F for 20 to 30 minutes, basting occasionally, until mousse feels firm to the touch. Sauce in pan will be watery from mushrooms. You can then pour off sauce and reduce it again and save for passing while serving. You may have extra sauce to freeze for another use. (I'm trying it on salmon next.)

Poster's Notes:
Recently Planned Parenthood put on a "Taste Of" event at the Santa Monica Civic Auditorium where I was asked to do a signing. The best thing there was these stuffed mushroom by Cafe Bizou. I asked the chef and all I got out of her were they were regular mushrooms stuffed with chicken mousse with a balsamic sauce. I went on the internet and combined about 5 recipes, plus made my own additions, and served this at the Seder. My DIL went wild!! The sauce is easy but the amounts are not etched in stone. Add wine and broth to your own taste. When you first mix the ingredients the balsamic vinegar has too much kick, but as you cook it down it mellows out. Keep adding stock and reducing until you get it the way you like it. If you do make it I would appreciate hearing from you as to the amount of stock and wine versus vinegar you used.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A