Smoked Chicken Mushroom Mousse
Recipe type: appetizer
Cuisine: French
  • 4 medium Poached Chicken Thighs, cooled
  • 1 cup Heavy Cream
  • 1 medium Ciabatta Loaf, sliced and toasted
  • 2 cups Wild Mushrooms, chopped
  • 1 medium Shallot, chopped
  • 1 handful Thyme, chopped
  • ½ cup Dry White Wine
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Liquid Smoke
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  1. Create Mushroom Duxelles:
  2. Heat olive oil in a saute pan over medium-low heat.
  3. Add mushrooms and stir through.
  4. Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
  5. Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
  6. Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
  7. Add about ¼ Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
  8. Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Recipe by Harvest Eating at