GUEST: JOHN MCENROE
Recipe courtesy of Rialto
Level:
None

Ingredients

Directions

For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.

Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.

Fold together mushrooms and chicken.

Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.

To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Wild Mushroom Risotto

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Orecchiette With Spicy Sausage

Recipe courtesy of Food Network Kitchen

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Juicy Grilled Cheeseburgers

Recipe courtesy of Food Network Kitchen

Grilled Corn Cakes

Recipe courtesy of Robin Miller

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.