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Prosciutto wraps a creamy mushroom mix.

Chopped sauteed mushrooms, called duxelles, are used hot in many classical French dishes. In this contemporary version, a seasoned duxelles mixture is blended with sour cream, wrapped in prosciutto, chilled to firm, then presented cold as a first course. Lightly dressed salad greens served alongside offer a pleasing contrast of textures.

Duxelles in Prosciutto 1/2 cup thinly sliced green onions 2 tablespoons salad oil 1 pound mushrooms, finely chopped 1 teaspoon minced fresh tarragon or 1/4 teaspoon dry tarragon 2 tablespoons white wine vinegar 1 cup sour cream Salt and white pepper 1/8 pound very thinly sliced prosciutto 4 to 5 ounces watercress (1 bunch) 6 ounces butter lettuce (1 small head) 1/4 cup hazelnut oil or olive oil

In a 10- to 12-inch frying pan set over medium-high heat, stir onion in salad oil until limp. Add mushrooms and tarragon; cook, stirring occasionally, until mushrooms are limp and all liquid has evaporated. Add 1 tablespoon of the vinegar; cook, stirring, until vinegar evaporates. Cool thoroughly, stirring often. Stir in sour cream, and add salt and white pepper to taste.

Line each of 4 ramekins or custard cups (1/2- to 3/4-cup size) with 3 or 4 slices prosciutto, overlapping edges slightly. Spoon 1/4 of the mushroom mixture into each cup, folding any prosciutto ends over filling. Cover and chill until cold and the filing is firm enough to hold its shape when unmolded, at least 1 hour or as long as overnight.

Pull tender sprigs from watercress and lightly pack into a measuring cup to make 3 cups. Tear butter lettuce into bite-size pieces to measure 3 cups. Wash and drain watercress and lettuce; wrap in paper towels and slip into plastic bags, then place in the refrigerator to crisp, at least 30 minutes or as long as overnight.

To serve, stir together the hazelnut oil and remaining 1 tablespoon vinegar. Add watercress and lettuce and mix together. On each of 4 dinner or salad plates, invert a mushroom ramekin; place a ring of dressed greens around it. Serves 4.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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