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All public Recipes -> Sauces & Seasonings -> TBJ Duxelles

TBJ Duxelles

By: TBJ Sisterhood K.

Description:	This mushroom flavoring is delicious on toast, in scrambled eggs or omelets, stuffed under the skin of chicken, or folded into mashed potatoes.
Time:	25 min (15 min to prepare, 10 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	French
Number of Servings:	1
Ingredients:
8 OZ Mushrooms, well cleaned 1 1/2 tbsp butter 1 tsp vegetable oil 2 tbsp finely minced shallots or scallions (white part only) 1 tbsp dry sherry or Madeira 1/4 cup heavy cream (optional) 1 pinch Salt and pepper - to taste 1 pinch dried thyme or grated nutmeg to taste
Directions:
It is important to squeeze all the moisture out of the chopped mushrooms or they will not brown properly. Chop mushrooms very fine or pulse in a food processor until they resemble coarse sand. Squeeze about � cup of the mushrooms at a time in dampened cheesecloth or a thin cotton towel and wring them very hard to extract their bitter juices. The mushrooms will be in a solid lump if you have squeezed hard enough. Heat the butter and oil in a medium skillet of the until the foam subsides. Add and cook shallots or scallions briefly over medium heat: Add the mushrooms and cook, stirring often, over medium-high heat until they have begun to brown and there is very little liquid, 5 to 6 minutes. Stir in dry sherry or Madeira. Cook until completely evaporated. Add heavy cream, salt and ground black pepper to taste a pinch of dried thyme or grated or ground nutmeg. Let cool, then refrigerate in a covered container for up to 10 days or freeze for up to 3 months.
Notes:

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