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Truffle-Scented Cornish Game Hens with Prosciutto & Wild Mushrooms

Truffle-Scented Cornish Game Hens with Prosciutto & Wild Mushrooms
Photo by Amy Albert

Ingredients

  • ¾ lb. fresh wild mushrooms, finely chopped
  • 1-½ tsp. chopped fresh thyme
  • 3 thin slices prosciutto (2 oz. total) cut into ¼-inch dice
  • 3 Tbs. white truffle oil
  • Salt and freshly ground black pepper
  • 6 Cornish game hens (about 1-½ lb. each), neck and giblets removed and discarded or saved for-stock, hens rinsed and patted dry
  • 3 Tbs. unsalted butter

Season the cavity of each hen with salt and pepper. In a large skillet over medium heat, melt 1 Tbs. of the butter. Add the mushrooms and season with salt and a few grinds of pepper. Add the thyme and cook, stirring occasionally, until the mushrooms are soft and the juices have evaporated, 5 to 8...

View full recipe at Fine Cooking

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