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Mushroom Duxelles: Intense and Refined

1/2

lb.mushrooms (morels are great, but button mushrooms work)

2

Tbs

unsalted butter; divided

3

Tbs

finely chopped shallot

Salt and pepper to taste

1/2

tsp

dried thyme or 1 1/2 Tbsp. fresh thyme leaves

1/4

cup

dry vermouth, sherry, or white wine

1

Finely chop mushrooms in a food processor.

2

Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)

3

Twist towel around mushrooms and wring out as much liquid as you can over the sink.

4

Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.

5

Add 1 tablespoon butter and swirl to melt and avoid burning.

6

Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.

7

Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.

8

Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.

9

Cook, stirring frequently, until the vermouth has evaporated.

10

Remove from heat and cool.

Yield: 1 cup

Cooking Times

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Nutrition Facts

Serving size: Entire recipe (2.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

227.16

Calories From Fat (89%)

203.22

% Daily Value

Total Fat 23.12g

36%

Saturated Fat 14.61g

73%

Cholesterol 61.06mg

20%

Sodium 297.79mg

12%

Potassium 112.77mg

3%

Total Carbohydrates 5.5g

2%

Fiber 1.22g

5%

Sugar 2.39g

 

Protein 1.06g

2%

Tips

Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.

Source

Web Page: http://cookingfortwo.about.com/od/ingredients/r/duxelles.htm

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