Mushroom Duxelles

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1/2 lb mushrooms, chopped fine
1 Tbs unsalted butter
3 Tbs shallot, chopped fine
salt and pepper to taste
1/2 tsp dried thyme
1 Tbs unsalted butter
1/4 cup dry sherry

Chop up the mushrooms very fine. If you’ve got good knife skills – go for it. If your life skills are on the blink or your get up and go got up and went then use a food processor. You probably want to do about 1/3 of the mushrooms at a time. You can also chop the shallots in the processor if you like. Use any kind of mushrooms that you really like, but I advise that you do not use those that are too strongly flavored. Good old button mushrooms work very well indeed.

Wring the moisture out of the chopped mushrooms. If you haven’t done this before you are likely to be plumb amazed at the amount of liquid that comes out. For those who haven’t done this before – take a clean non-fuzzy kitchen towel, place the mushrooms on it, fold the towel so that you’ve got the mushrooms in a ball. Start twisting the ball around while holding on to the towel with the other hand. Continue wringing until you’ve gotten all the water that you can. Be amazed. If this is still unclear look around on YouTube and you can probably find a video showing this. This same technique is useful for wring out frozen spinach. If you like you can save the mushroom juice for use in a stew or sauce. I don’t usually bother.

Add a bit of oil and a tablespoon of butter to a good, heavy skillet. When the butter is ready add the mushrooms and shallots. Add salt and pepper to taste. Add thyme. Sauté over medium high heat stirring frequently for about 8 minutes. At that time the mushrooms should be nicely browning.

Add another tablespoon of butter and stir. Add the dry sherry. You can use any dry wine or vermouth that you have. Keep the heat up and keep stirring until the liquid has evaporated.

Remove from the heat, let it cool down, and cap it in a jar. This makes about a cup. You can keep it in the refrigerator for a couple of weeks. Makes a nice addition to many things.

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One Response to “Mushroom Duxelles”

  1. A Quick Can o’ Peas | Rumblings of an Ol' Curmudgeon Says:

    […] Mushroom Duxelles has already been written up, and is something you want to keep handy in your refrigerator. […]

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