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Categories:
unsalted butter shallot garlic button mushrooms salt ground white pepper walnuts white wine Cornish game hens paprika onion powder garlic freshly ground black pepper thyme
Viewed: 97 - Published at: 5 years agoIngredients
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 1 (10 ounce) package button mushrooms, finely chopped
- 1 1/2 teaspoons salt, divided
- ground white pepper to taste
- 1/3 cup toasted walnuts
- 3 tablespoons dry white wine
- 4 Cornish game hens
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 4 sprigs fresh thyme
Method
- Melt butter in a large skillet over medium-high heat. Add shallot and garlic; cook and stir for 30 seconds. Add mushrooms, 1/2 teaspoon salt, and white pepper. Reduce heat to medium; cook, stirring often, until moisture has evaporated and mushrooms start to brown, about 12 minutes.
- Stir walnuts and white wine into the skillet. Cook, scraping browned bits off the bottom of the skillet, until wine has evaporated, 3 to 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Season Cornish hens inside and out with remaining 1 teaspoon salt, paprika, onion powder, garlic powder, and black pepper. Open cavities gently with your fingers; stuff with mushroom mixture. Pull skin back in place to cover stuffing. Place hens breast side-up in a roasting pan.
- Roast in the preheated oven, basting once or twice with juices from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C), about 45 minutes. Garnish with thyme sprigs.
