Duxelles Recipe - Cooking Index
Duxelles Recipe - Cooking Index
This is a good way to store perishable mushrooms for future use in sauces, stuffings, and as a flavoring agent for soups and casseroles. Use the stems from stuffed mushrooms to make duxelles, and save the mushroom juices to add to soups and other dishes. Duxelles can be covered and stored in the refrigerator for at least 1 week.
Type: Vegetables| 1 lb | 454g / 16oz | Mushrooms* - minced |
| 1 lb | 454g / 16oz | Onion - minced (small) |
| 2 | Shallots or green onions - minced | |
| 4 tablespoons | 60ml | Butter |
| 1 teaspoon | 5ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Grated nutmeg |
* Alternate Mushrooms: Blewit, Boletes, Common Store Mushroom
Place the minced mushrooms in the center of a cotton tea towel. Twist the ends of the towel to squeeze as much liquid from the mushrooms as possible, collecting the juices in a bowl. Save the juice for another dish.
In a saute pan or skillet, saute the mushrooms, onion, and shallots in the butter until the onion is translucent. Add the lemon juice, salt, pepper, and nutmeg. Continue to cook, stirring until nearly all the moisture is evaporated.
This recipe yields 1 cup.
Source:
Wild About Mushrooms by Louise Freedman
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