Cornish Hens with Crimini Mushrooms and Asparagus

By Alysha and Theresa Gates

1 1 pound cornish hen
1/4 cup tamari (gluten free soy sauce)
1/4 cup water
2 cloves garlic finley chopped
1 tablespoon chopped ginger
2 teaspoons sesame oil
3 spears of asparagus
6 crimini mushrooms (very important to get the crimini’s normal mushrooms don’t taste as good)

Place in a small roasting dish basting the cornish hen with the sauce and pouring the rest in the bottom of the pan, then cover and bake for about 1 hour at 350. Uncover and baste until hen is done. The more you baste the yummier it is. The sauces will cook the mushroom and asparagus. One person dish so can revise according to how many hens you would like to cook. Serve with the asparagus and mushroom and a nice fresh warm piece of gluten free bread or can do rice or pasta to soak up the sauces from the hen.

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Cedar: This sounds just the thing. I can’t get Cornish hens around here so I’ll have to try it with a small chicken. Thanks