Wild Mushroom Duxelles
Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes.
by Cortinarius
Wild mushroom basket
Method
Sauté in an open skillet: butter, shallots, garlic and mushrooms
Deglaze pan with 1/2 cup dry white wine
Add thyme, rosemary, salt and pepper
Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly.
Remove from pan, and then very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom
Scoop into a small terrine or pãté mold, seal container and refrigerate until use.
Serving Suggestions
Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes.
So simple!
Recipe contributed:
September
2014
This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes.
Objective:
Sauce / topping / stuffing
Total Time:
30 mins (est)
Yield:
Varies by use
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
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Ingredients
1/2 c butter
1/2 c finely chopped shallots
4 cloves garlic, minced
9 oz fresh wild mushrooms
1/2 c white wine
1 1/2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1/4 tsp fresh black pepper
3 Tbl fresh parsley
A note on mushroom species: Craterellus calicornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles, it is necessary to dry-saute first. Of course, be absolutely sure of your species!