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Smoked Chicken Mushroom Mousse

February 17, 2010 by keith snow Leave a Comment

Smoked Chicken Mushroom Mousse

Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.

Smoked Chicken Mushroom Mousse
 
Print
Author: Chef Keith Snow
Recipe type: appetizer
Cuisine: French
Ingredients
  • 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
Method
  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.
3.3.3077

Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.

Filed Under: 30 Minute Meals, Appetizers, Budget Friendly, Chicken & Turkey, Ethnic Recipes, Fall, Low Carb, Side dishes, Spreads & Dips, Winter Tagged With: chicken mousse, chicken thighs, ciabatta loaf, heavy cream, liquid smoke, mushrooms, shallot, thyme, video, white wine

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