Holiday season is here, and I needed to make some hors d’oeuvres to take to a party. Here’s a set of recipes using a simple French mushroom preparation two different ways. Makes about 2 cups.
2 lbs. crimini or white mushrooms, washed
3 oz. shallots, minced
1 oz. butter
Grind the mushrooms, or process in a food processor until similar in texture.
Mince the shallots, then heat a suitable pan over medium heat.
Melt the butter,
then add the shallots.
Cook, stirring to prevent burning, until the shallots and completely soft and starting to brown.
Add the mushrooms and stir, then increase the heat to high. Add a couple of pinches of salt, then cook until the mushrooms release all of their water.
Stir occasionally, and continue to cook until all of the water has boiled off.
You can stop now, but I usually reduce the heat to medium and cook until the mushrooms begin to brown and stick to the pan. The browning add additional flavor.
As the mushrooms brown, stir to scrape them from the pan. Continue doing this until you’re sick of it, then remove from the heat. This is the classic French mushroom duxelle. Next two recipes to use the duxelles, Mushroom puffs, a great hors d’oeuvre, and great cream of mushroom soup.
I almost always have carrots growing in my garden. It’s not that I can’t get perfectly good carrots at the grocery. It’s for the kids in my life. The excitement of pulling something out of the ground and eating never gets old. The question that then presents itself is – what to do with them?
This is a simple recipe that anyone’s kids can make, themselves.
1 lb. carrots, peeled, tops and tips cut off.
2 T. sweet butter (salted is fine, too)
4 T. light brown sugar
1/4 cup water
Salt and pepper to taste
Cut the carrots into roughly the same sized pieces. Some small carrots will only be cut in half. Larger ones in three or four pieces.
Combine the butter, sugar, and water in a suitable pot.
Add the carrots and salt and pepper, and place over medium-high heat. Bring to a boil, then cover, and reduce to low heat.
Cook until the carrots are soft but not falling apart, about ten minutes, then remove the top and increase the heat to medium.
Simmer to evaporate the water and thicken the sugar butter mixture. Stir gently to coat the carrots in the glaze.
Serve right away!