INGREDIENTS

Servings
  •   Truffled Egg Salad
  • 5 hard-cooked large eggs, cooled
  • 1-3/4 oz. mayonnaise
  • 1/2 tsp. truffle oil
  • 1/4 tsp. kosher salt, divided
  • 1/4 tsp. lemon juice
  • 1/4 tsp. champagne vinegar
  •   Mushroom Mousse
  • 1 Tbsp. canola oil
  • 6 oz. diced button mushrooms
  • 3 oz. medium diced onions
  • 1/2 tsp. minced fresh garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. dried thyme leaves
  • 11 oz. vegetable stock, divided
  • 1/2 oz. powdered gelatin
  • 6 oz. heavy cream, whipped to soft peaks
  •   Crispy Prosciutto
  • 1 oz. thinly sliced prosciutto
  • 10 packets RITZ Crackers

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 410
Total fat 34g
Saturated fat 13g
Trans fat 0.5g
Cholesterol 240mg
Sodium 900mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 5g
Protein 13g
Vitamin A 15%DV
Vitamin C 2%DV
Calcium 8%DV
Iron 8%DV

DIRECTIONS

    Truffled Egg Salad:
  1. Peel  eggs and dice into 1/4-inch pieces. Combine mayonnaise, oil, salt, lemon juice and vinegar. Fold in eggs. Refrigerate until ready to use.
  2. Mushroom Mousse:
  3. Heat  oil in heavy-gauge pot on medium heat. Add mushrooms, onions, garlic, salt and thyme; cover. Sweat until vegetables are tender, stirring occasionally. Add 8 oz. stock; bring to simmer. Cover, remove from heat, and let stand 30 min. Puree mixture, then strain into bowl; discard solids.
  4. Sprinkle  gelatin over remaining 3 oz. stock in small bowl. Let stand 5 min. Heat bowl over simmering water until all gelatin is dissolved and mixture reaches 90°F. Stir gelatin mixture into mushroom mixture. Cool in an ice bath.
  5. Gently  fold whipped cream into mushroom mixture. Refrigerate until ready to serve.
  6. Crispy Prosciutto:
  7. Meanwhile,  arrange prosciutto in single layer on parchment paper-lined sheet pan. Bake in 350°F standard oven (or 300°F convection oven) 11 to 13 min. or until crisp. Cool at room temperature until ready to use.
  8. When  ready to serve, plate 2 oz. Mushroom Mousse with 2.5 oz. of Truffled Egg Salad in front of the Mousse and 0.20 oz. of Crispy Prosciutto to the right of the Egg Salad. Serve with 2 packets of RITZ Crackers.
  9. Serving Suggestion:

    Serve with a garnish of a small green salad.

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