Sauces - Mushroom Duxelles

Mushroom Duxelles

 https://afeastfortheeyes.net/
21-Apr.-25
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Ingredients:

  • 8 ounces fresh cremini mushrooms approximately 2 cups
  • 3 tsp Salt to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup shallots finely diced
  • 2 tablespoons white wine or dry vermouth
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 cup whipping cream

Method:

  1. Rinse and thoroughly pat dry cremini mushrooms before using a food processor (or sharp knife) to finely mince.
  2. Melt butter in a sauté pan over medium heat, Add shallots and sauté until soft.
  3. Stir in cremini mushrooms and simmer for 7 to 10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
  4. Add white wine, thyme and salt. Simmer for an additional 5 to 7 minutes.
  5. Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.

Note: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400°F for about 10 to 12 minutes.