Ingredients
6 Cornish game hens (about 1-1/2 lb. each), neck and giblets removed and discarded or saved for-stock, hens rinsed and patted dry
Salt and freshly ground black pepper
3 Tbs. unsalted butter
3/4 lb. fresh wild mushrooms, finely chopped
1-1/2 tsp. chopped fresh thyme
3 thin slices prosciutto (2 oz. total) cut into 1/4-inch dice
3 Tbs. white truffle oil
Fine Cooking
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Salt and freshly ground black pepper
3 Tbs. unsalted butter
3/4 lb. fresh wild mushrooms, finely chopped
1-1/2 tsp. chopped fresh thyme
3 thin slices prosciutto (2 oz. total) cut into 1/4-inch dice
3 Tbs. white truffle oil
Description
Earthy Mushrooms And Rich, Heady Truffle Oil Make This Dish A Holiday Standout. For The Wild Mushrooms, I Like To Use A Mix Of Chanterelles, Porcini, And Morels.
Fine Cooking
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