Mushroom Duxelles
2 Tbs unsalted butter
1/2 lb mushrooms and stems, cleaned and finely chopped
1 large shallot
1/2 tsp dried thyme
1/4 cup dry white wine (or dry sherry, or dry vermouth)
salt & pepper to taste
Clean and chop mushrooms, pulsing in the food processor fitted with the metal blade until the mushrooms are finely chopped.
Mince the shallot.
In a large skillet over medium-high heat, melt the butter and sauté the shallots for 2 to three minutes, or until softened and translucent. Do not brown.
Add the chopped mushrooms and thyme. Reduce heat to medium or medium-low and simmer until the mushrooms have released their liquid and it is mostly evaporated. Stir often, so the mushrooms do not brown. This will take a little longer than a typical sauté.
When the pan is almost dry, add the wine and continue to cook, stirring well, until all the liquid has evaporated. Add salt and pepper to taste. The texture should be fairly dry, with a coarse paste or mash consistency.
Remove from heat and use in your favorite recipe, or allow the duxelles to cool and then pack it in an air-tight container to freeze it for up to 2 months.
1/2 lb mushrooms and stems, cleaned and finely chopped
1 large shallot
1/2 tsp dried thyme
1/4 cup dry white wine (or dry sherry, or dry vermouth)
salt & pepper to taste
Clean and chop mushrooms, pulsing in the food processor fitted with the metal blade until the mushrooms are finely chopped.
Mince the shallot.
In a large skillet over medium-high heat, melt the butter and sauté the shallots for 2 to three minutes, or until softened and translucent. Do not brown.
Add the chopped mushrooms and thyme. Reduce heat to medium or medium-low and simmer until the mushrooms have released their liquid and it is mostly evaporated. Stir often, so the mushrooms do not brown. This will take a little longer than a typical sauté.
When the pan is almost dry, add the wine and continue to cook, stirring well, until all the liquid has evaporated. Add salt and pepper to taste. The texture should be fairly dry, with a coarse paste or mash consistency.
Remove from heat and use in your favorite recipe, or allow the duxelles to cool and then pack it in an air-tight container to freeze it for up to 2 months.
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