Duxelle RecipeOrigin: France Period: Traditional |
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A duxelle is an excellent way of preserving perishable mushrooms that would otherwise not freeze or keep well in the freezer. It's a great way of storing field mushrooms, particularly, for the winterm months. Once you duxelles are frozen they can be used as the basis for a whole range of dishes. The ingredients and quantities given below are suggestions only. Use whichever mushroom you like (this is a great way of storing shop-bought mushrooms that are getting old) and vary the quantities according to what you have. This recipe is based on a batch I made with a whole load of field mushrooms. Ingredients:
1kg mushrooms (button mushrooms, field mushrooms, ceps, giant puffballs, horse mushrooms etc), washed and finely chopped 
Duxelle Preparation:Method:Place the mushrooms in a large tea towel and twist the ends of the towel to wring as much liquid from the mushrooms as possible. Melt the butter in a frying pan and add the onions. Fry for about 5 minutes, or until soft then add the mushrooms and garlic. Season with the salt and pepper, lemon juice and nutmeg and fry until the mushrooms release their water and the contents of the pan dry and the mushrooms begin to turn crispy. Take off the heat, allow to cool then freeze to store. |
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