Cornish Hens With Chinese Mushrooms

• 2 ounces dried Chinese black mushrooms
• 9 tablespoons butter
• 2 tablespoons shallots, chopped
• 2 tablespoons balsamic vinegar
• 6 Cornish hens
• Salt and freshly ground black pepper
• 1 cup dry white wine
• Watercress or parsley for garnish

1. Place mushrooms in small bowl, cover with warm water and allow to soak at least 30 minutes.
2. After mushrooms have soaked, drain and dry, reserving 1 cup of liquid.
3. Discard stems and slice caps.
4. Melt 2 tablespoons butter in heavy skillet, add shallots and saute until soft but not browned.
5. Add mushrooms and saute a few minutes longer.
6. Add vinegar, stir briefly, then add reserved mushroom liquid.
7. Cook over high heat until reduced by half, then set aside.
8. Preheat oven to 450 degrees.
9. Rub hens with three tablespoons of butter, dust inside and out with salt and pepper, place in one or two roasting pans and roast for 30 minutes.
10. Remove hens from roasting pan and set aside to rest while finishing sauce.
11. Pour excess fat from roasting pan.
12. Add wine, stir to release any browned bits from pan and strain into skillet with mushrooms.
13. Cook over high heat until reduced somewhat, season with salt and pepper and lower heat.
14. Add remaining 4 tablespoons of butter bit by bit, swirling in with spoon or whisk.
15. Do not allow sauce to boil.
16. Using poultry shears, split hens in half along breast and backbone, arrange on warm serving platter garnished with watercress, pour sauce on them and serve.

chinese black mushrooms, butter, shallots, balsamic vinegar, cornish hens, salt, white wine, parsley

Taken from cooking.nytimes.com/recipes/77 (may not work)