↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Squeeze all the moisture out of the chopped mushrooms or they will not brown properly.
Makes: about 1/2 cup
•8 ounces mushrooms, wiped clean
•1 1/2 tablespoons butter
•1 teaspoon vegetable oil
•2 tablespoons very finely minced shallots or scallions (white part only)
•1 tablespoon dry sherry or Madeira
•1/4 cup heavy cream (optional)
•Salt and ground black pepper to taste
•Pinch of dried thyme
1.Chop very fine or pulse mushrooms in a food processor until they resemble coarse sand.
2.Squeeze about 1/4 cup of the mushrooms at a time in dampened cheesecloth or a thin cotton towel and wring them very hard to extract their bitter juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
3.Heat butter and oil in a medium skillet until the foam subsides.
4.Add shallots and cook briefly over medium heat.
5.Add the mushrooms and cook stirring often, over medium-high heat until they have begun to brown and there is very little liquid, 5 to 6 minutes. Stir in sherry. Cook until completely evaporated. Add cream (optional), salt and pepper, and thyme.
6.Let cool, then refrigerate in a container for up to 10 days or freeze for up to 3 months.
Duxelles
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Squeeze all the moisture out of the chopped mushrooms or they will not brown properly.
Makes: about 1/2 cup
•8 ounces mushrooms, wiped clean
•1 1/2 tablespoons butter
•1 teaspoon vegetable oil
•2 tablespoons very finely minced shallots or scallions (white part only)
•1 tablespoon dry sherry or Madeira
•1/4 cup heavy cream (optional)
•Salt and ground black pepper to taste
•Pinch of dried thyme
1.Chop very fine or pulse mushrooms in a food processor until they resemble coarse sand.
2.Squeeze about 1/4 cup of the mushrooms at a time in dampened cheesecloth or a thin cotton towel and wring them very hard to extract their bitter juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
3.Heat butter and oil in a medium skillet until the foam subsides.
4.Add shallots and cook briefly over medium heat.
5.Add the mushrooms and cook stirring often, over medium-high heat until they have begun to brown and there is very little liquid, 5 to 6 minutes. Stir in sherry. Cook until completely evaporated. Add cream (optional), salt and pepper, and thyme.
6.Let cool, then refrigerate in a container for up to 10 days or freeze for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.