Mushroom Duxelle               

 tags (edit): @Vogel @Tried @3 Star Easy Vegetables Appetizers  

 

Recipe by: David Leo Banks of Harry's Savoy Grill, Wilmington, DE. Adapted by Drew Vogel (www.drewvogel.com)

Ingredients

1 pound Wild Mushrooms Cleaned Stemmed Minced Very Fine
1/2 cup White Wine
3 ounces Shallots Minced Very Fine
1 ea Bay Leaf
to taste Salt
to taste White Pepper
ALTERNATE
3 tablespoon Olive Oil
1/4 cup Shallots Minced
2 tablespoon Garlic Minced
1 cup Port Wine
to taste Salt & Pepper


 

Instructions
 DUXELLE:
Heat olive oil in a large skillet over medium-high heat. Add shallots; saute until onion begins to brown, about 3 minutes. Add mushrooms, white wine, and bay leaf. Cook until almost all liquid evaporates, stirring often, about 6 minutes. Season with salt and white pepper.

If you wish to thicken the duxelle, you might want to incorporate a beurre manie.

BEURRE MANIE:
To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour together in your hands to form small balls.

WARNING: Do not allow the mixture to boil after you have added the Beurre Manie to it.

ALTERNATE:
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes.

Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes.

Remove the duxelle from the pan and cool completely.

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Yields: 6 Servings
    

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