| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive10 |
1 |
servings |
INGREDIENTS
|
|
Stems from 1 pound of mushrooms; wiped very clean |
|
|
; and minced very |
|
|
; fine |
| 1 |
sm |
Yellow onion; peeled and minced |
|
|
; very fine |
| 3 |
tb |
Unsalted butter |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Freshly ground black pepper |
INSTRUCTIONS
Bundle the mushrooms into a clean, dry dishtowel and wring out as much
liquid as possible; set aside for the time being.
In a small, heavy saucepan, stir-fry the onion and shallots in the butter
over moderately low heat for about 10 minutes, until very soft and golden;
do not brown the onion mixture, as this will give the duxelles a tinge of
bitterness. Add the mushrooms and suate, stirring now and then, over low
heat for about 15 minutes, or until very thick and pastelike. Season with
salt and pepper.
Shape the duxelles on a double thickness of foil into a bar about the size
of a stick of butter, then wrap snugly and freeze. To use simply slice off
3/4-inch pats (about the equivalent of 1 tablespoon) and use to flavor
soups, sauces, gravies, stews, and the like. No need to thaw the duxelles
~- simply add the frozen pats.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9218
Converted by MM_Buster v2.0l.
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