easy, elegant, and the mousse (when chilled) doubles as a delicious cracker spread
balsamic herb reduction:
1 cup balsamic vinegar
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons light brown sugar mushrooms:
16 medium cremini mushrooms, stems removed
2 tablespoons olive oil salmon-chevre mousse:
¼ pound *smoked salmon filet
2 4-ounce rolls Ile de France goat cheese
3 tablespoons heavy whipping cream
1 teaspoon minced garlic
¼ teaspoon kosher salt garnish: ¼ cup thinly sliced fresh chives
PREHEAT oven to 400.
BRING ingredients for balsamic reduction to a boil in small saucepan.
Reduce to a low boil until it resembles a thick syrup (about 20 minutes).
MEANWHILE, place the mushroom tops on a baking sheet (top side up). Brush with olive oil and cook for 10 minutes, or until tender. Cool completely.
PLACE mousse ingredients in the small bowl of a food processor. Process until smooth.
PIPE filling into mushroom tops using a pastry bag fitted with a large star tip. Drizzle each plate with syrup, top with two mushrooms and sprinkle with sliced chives.
* I used a shrink wrapped smoked Atlantic filet from my supermarket’s seafood department. Do not use the thinly sliced (lox style) smoked salmon.
Servings: 8 (16 mushrooms – 2 per person)
Total points: 137.8
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