Monday, May 6, 2013

Monday Meal: Duxelles

Posted By on May 6, 2013, 1:04 PM

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Duxelles actually isn't so much a "meal" but an essential component of certain meals. Duxelles is a rich mixture of chopped mushrooms sauteed in butter --- with onions and/or shallots and sometimes cream or wine. It's a preparation created in 17th-century France and is used for stuffing and toppings in dishes such as beef Wellington.

Duxelles is a delicious stuffing that can also be used in savory tarts, pastas, omelets and such, or as a spread for crackers, crostini and more. I think it would be an interesting veggie taco or burrito filling, for example. It could even be great on pizza or flatbread.

Years ago, I remember eating duxelles-stuffed Anaheim peppers at Sundance's Tree Room restaurant. Next week, I'll share my recipe for that memorable dish. For now, here's a good all-purpose duxelles recipe. Duxelles freeze well, so stash any leftovers in the freezer for later use.

Ingredients:

1/2 lb. fresh crimini, porcini, morel or other mushrooms

2 shallots, peeled and minced

2 Tbs. unsalted butter, divided

1 tsp. fresh thyme leaves

1/4 cup Sherry or Port

Salt and pepper to taste

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Method:

By hand or in a food processor, finely chop the shallots.

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Then, add the mushrooms and finely chop them, too. (I forgot to take a photo of the mushrooms after being finely chopped.)

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In a large skillet, melt 1 Tbs. butter over medium heat.

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Once the butter has melted and the foaming has subsided, add the mushrooms and shallots, along with the thyme and a pinch or two of salt and pepper. 

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Cook the duxelles about 5-7 minutes, stirring frequently, until the mushrooms have rendered their liquid and the pan is fairly dry. You might be amazed how much liquid the mushrooms will give off!

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Stir in the remaining tablespoon of butter.

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Stir the Sherry or Port into the duxelles and cook for another minute or two, until the liquid has evaporated.

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Add salt and/or pepper, to taste.

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Photos by Ted Scheffler

Next week: Duxelles-stuffed peppers

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