Thread: Duxelle Stuffing

5 oz. white mushrooms, minced
oil, as needed
1 tsp. garlic, pared, minced
1-1/2 tsp. shallots, pared, minced
1-1/2 oz. ham, julienne
1/4 cup white wine
1/2 tbsp. Parmesan cheese, grated
1 egg white
6 small pieces of caul
melted butter, as needed



Saute mushrooms in oil. Add garlic and shallots; stir. Add ham; saute until mushrooms are dry. Deglaze with wine; remove from heat and let cool. Add Parmesan cheese and egg white; combine. Squeeze mixture to remove excess moisture. Pipe mixture into pockets on reserved pheasant breasts; press to distribute evenly. Wrap breasts in caul; place in baking dish. Brush with melted butter; bake at 350 degrees F for 25 minutes.