Truffled Game Hens with Prosciutto

Ingredients

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

Season the cavity of each hen with salt and pepper. In a medium skillet over medium heat, melt 1 tsp. 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 ...

View full recipe at Fine Cooking