Beef wellington with chicken liver mousse
My son doesn't like mushrooms. Can I make a beef wellington with chicken liver mousse? Will that be too soggy or can it break? My thought is that it should be less wet than duxelles. Thank you.
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2 Comments
I think a wellington with chicken liver mouse should be okay from a moisture perspective. You could maybe sauté it with a bit of shallot and garlic to cook out a bit more of the moisture (I'd use your most non stick pan in this case).
I will also say a common swap for mushroom in a duxelles (the crumbly, past like mixture of cooked down mushrooms) is to use blanched nuts. Walnuts would work well but also chestnuts would be great and very festive. Blanch them until tender (6 to 8 minutes) then grind them fine in a food processor and use as you would mushroom.
Hope this helps!
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