Mushroom Mousse

• 1/2 lb. fresh mushrooms, chopped
• 2 Tbsp. butter
• 2 tsp. unflavored gelatin
• 1/4 c. chicken broth
• 1 Tbsp. dry cocktail sherry
• 1/2 tsp. marjoram, crumbled
• 1 egg, separated
• 2 or 3 drops Tabasco sauce
• 1/4 c. mayonnaise
• 1 tsp. capers, drained
• 1 1/2 Tbsp. green onion, chopped
• 1/2 tsp. lemon juice
• 1/4 tsp. garlic salt
• white pepper
• 1/4 c. heavy cream

1. In a skillet, saute mushrooms in butter until liquid has evaporated.
2. Soften gelatin in chicken broth; add marjoram and heat to dissolve.
3. Remove from fire and add sherry.
4. Place mushrooms and broth mixture in blender or processor.
5. Add egg yolks and remaining ingredients except for the cream and egg white.
6. Blend until smooth.
7. Add cream and blend again.

fresh mushrooms, butter, unflavored gelatin, chicken broth, sherry, marjoram, egg, tabasco sauce, mayonnaise, capers, green onion, lemon juice, garlic salt, white pepper, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285957 (may not work)