Wild Mushroom Duxelle (see recipe below)
3 pounds chicken breast, uncooked
Bread crumbs, if needed
12 slices pepper jack cheese
Make Wild Mushroom Duxelle and let cool. Small-dice the chicken. Mix the chicken and the mushroom duxelle. Grind the chicken with a medium grinding attachment with the mushroom duxelle. Combine the mixture with the eggs and add bread crumbs if needed, to hold together. Add just enough bread crumbs until the mixture holds and forms 5-ounce patties. Grill 7 to 8 minutes per side on medium fire until cooked through to 165 degrees. Top with a slice of pepper jack cheese and assemble sandwich. Serve with fresh tomato salsa and fresh fruit salsa.
Wild Mushroom Duxelle:
1/4 pound shiitake mushrooms
1/4 pound portobello mushrooms
1/4 pound oyster mushrooms
1/4 pound button mushrooms
1 tablespoon butter
2 tablespoons minced shallots
1 teaspoon chopped garlic
salt and pepper to taste
3 tablespoons white wine
1 tablespoon fresh parsley minced
2 tablespoons parmesan cheese
Small-dice the mushrooms. Saute the shallots and garlic until tender. De-glaze with white wine. Add the mushrooms and saute until dry. Season with salt and pepper and add the parsley and parmesan cheese. Cool.
Yield: 12 5-ounce patties
Source: Chef Jim Rhegness, Penta Career Center
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