mushroom essentials: duxelles

How To Make mushroom essentials: duxelles

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  Step 1
  PREP/PREPARE
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  Step 2
  If you have a food processor, it will help in speeding up the process.
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  Step 3
  Mushrooms You do not have to use just one type of shrooms. Try a mixture of your favorite varieties. And because you are finely chopping them, you can use the stems.
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  Step 4
  Storage Duxelles will keep for 1 – 2 days wrapped up in the fridge, or 3 – 4 months if frozen in a Ziploc bag, or 6 – 8 months if vacuum-sealed and frozen.
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  Step 5
  Gather your ingredients (mise en place).
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  Step 6
  Roughly chop the mushrooms, and the onions.
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  Step 7
  Add the mushrooms and onions to a food processor, fitted with an S-blade.
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  Step 8
  Use 1-second pulses until the ingredients are finely chopped.
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  Step 9
  If you do not have a food processor, it will take a bit longer, but use a sharp knife to finely chop the veggies.
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  Step 10
  Add 1 tablespoon of the butter to a skillet over medium heat.
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  Step 11
  When the butter melts, add the mushroom/onion mixture.
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  Step 12
  Add the thyme, salt and pepper, and stir to combine.
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  Step 13
  Stir until the mushrooms release their moisture, and then evaporates, about 6 – 8 minutes.
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  Step 14
  Add the second tablespoon of butter, and after it melts, add the wine, and stir until the liquid evaporates, about 6 – 8 minutes.
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  Step 15
  Remove from the heat and do a tasting for proper seasoning.
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  Step 16
  PLATE/PRESENT
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  Step 17
  If you are not doing Beef Wellington, think of it as a super flavorful topping for things like steaks, chicken, fish; even a topping for a burger. Enjoy.
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  Step 18
  Keep the faith, and keep cooking.
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