Magazine article Sunset

Prosciutto Wraps a Creamy Mushroom Mix

Magazine article Sunset

Prosciutto Wraps a Creamy Mushroom Mix

Article excerpt

Chopped sauteed mushrooms, called duxelles, are used hot in many classical French dishes. In this contemporary version, a seasoned duxelles mixture is blended with sour cream, wrapped in prosciutto, chilled to firm, then presented cold as a first course. Lightly dressed salad greens served alongside offer a pleasing contrast of textures.

Duxelles in Prosciutto 1/2 cup thinly sliced green onions 2 tablespoons salad oil 1 pound mushrooms, finely chopped 1 teaspoon minced fresh tarragon or 1/4 teaspoon dry tarragon 2 tablespoons white wine vinegar 1 cup sour cream Salt and white pepper 1/8 pound very thinly sliced prosciutto 4 to 5 ounces watercress (1 bunch) 6 ounces butter lettuce (1 small head) 1/4 cup hazelnut oil or olive oil

In a 10- to 12-inch frying pan set over medium-high heat, stir onion in salad oil until limp. Add mushrooms and tarragon; cook, stirring occasionally, until mushrooms are limp and all liquid has evaporated. Add 1 tablespoon of the vinegar; cook, stirring, until vinegar evaporates. …

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