Mushroom Duxelles

Mushroom Duxelles

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.