For stuffing-
Finely chop shallot in processor. Add mushrooms and finely
chop using on/off turns. Melt butter in large skillet over
medium-high heat. Add mushroom mixture and cook until all
juices evaporate, stirring often, about 10 minutes. Add cream
and Madeira and cook on high until thick, about 2 minutes.
For cornish hens-
Preheat oven to 400°F. Slide fingertips between skin and meat of
breast and leg-thigh portions of hen halves. Spread 1/4 of
mushroom mixture under loosened skin of each hen half. Place
1 basil leaf under skin over each breast and thigh; pull skin over
to cover stuffing.
Place 1/2 T butter in roasting pan large enough to hold hens. Set in
oven until melted. Place hens skin side up in pan. Sprinkle shallots
around hens; pour 1 c hot water and wine over. Cover pan tightly
with foil. Bake hens until cooked through and tender, about 25
minutes. Transfer hens to broiler pan and keep warm.
Preheat broiler. Strain hen cooking liquid into large skillet. Boil
over high heat until reduced to 5 T, about 5 minutes. Add
whipping cream, oyster mushrooms, and chopped tarragon.
Cook until mushrooms are tender and liquid is reduced to glaze,
about 8 minutes. Add remaining 7 1/2 T unsalted butter to
sauce and stir just until melted. Mix in 1 t lemon juice. Remove
mushroom sauce from heat. Broil hens until skin is crisp and
brown, about 3 minutes. Spoon mushroom sauce over and
serve.
Originally Submitted
1/10/2011
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