mushroom essentials: duxelles

How To Make mushroom essentials: duxelles

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  1

  PREP/PREPARE
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  2

  If you have a food processor, it will help in speeding up the process.
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  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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  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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  5

  Gather your ingredients (mise en place).
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  6

  Roughly chop the mushrooms, and the onions.
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  7

  Add the mushrooms and onions to a food processor, fitted with an S-blade.
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  8

  Use 1-second pulses until the ingredients are finely chopped.
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  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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  10

  Add 1 tablespoon of the butter to a skillet over medium heat.
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  11

  When the butter melts, add the mushroom/onion mixture.
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  12

  Add the thyme, salt and pepper, and stir to combine.
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  13

  Stir until the mushrooms release their moisture, and then evaporates, about 6 – 8 minutes.
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  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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  15

  Remove from the heat and do a tasting for proper seasoning.
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  16

  PLATE/PRESENT
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  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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  18

  Keep the faith, and keep cooking.
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