Chicken and Oyster-mushroom Mousse wrapped in Prosciutto with Dijon-dressed Arugula

Chicken and Oyster MushroomCourtesy of Simon Boswell, Executive Chef at the Roseburg Country Club

serves around 8

2 chicken breasts
1 egg white per pound of meat
1 pint of cream per pound of meat
1 large sprig of tarragon
1 large bunch of oyster-mushrooms (the size of a large handful)
3 cloves of garlic
16 thin slices of prosciutto

Cube chicken and place in food processor, add salt and pepper and then puree. Continue to puree and add cream. When all ingredients are combined, remove mousse from the food processor, place in bowl and refrigerate.

Dice up mushrooms, tarragon, and garlic. Sauté in oil or clarified butter. Cool and mix with mousse.

Take two slices of prosciutto and overlap by 1/4″. Place large spoonful of mousse in the middle of the prosciutto. Fold over two sides of the prosciutto, then fold over the other two sides to forma square packet. You may want to trim off some of the excess prosciutto so that you don’t have a huge thick lump of prosciutto on the bottom of the packet. Use some of the left over pieces of prosciutto to cover any splits or holes where the mousse pokes through.

Heat a pan with oil or clarified butter until hot. Place prosciutto packets in pan, and fry until slightly brown. Flip over and do the same to the other side. Place pan in a 430 degree oven for 6-8 minutes or until packets are springy when pressed with a finger.

Serve with arugula dressed with a Dijon mayonnaise.