Wild Mushroom Duxelles
A very creative 17th Century French Chef François Pierre de la Varenne created a melange of mushrooms which were used to stuff pastry and make pies. He named this work of art after his employer the then Marquis of d' Uxelles; a Jura/town in East France, within the region of Comte`.
Duxelles are commonly used as 'stuffing' and commonly an ingredient in Beef Wellington as a substitute to Pate. A finely chopped mix of your favourite choice of mushrooms, sauted in butter and olive oil, with minced shallots, a blend of favourite herbs and a dash of salt to finish it off. I like to add finely chopped garlic and a deep red port wine or cognac to add to its wonderful flavours. Cooked until all the liquid is evaporated the finished product looks like this picture below.
1lb/ 1/2 kg mushrooms
2 tbsp salted butter
1/2 tbsp olive oil
1 clove of garlic
1 tsp finely chopped parsley
2 shallots
1/2 tsp salt
1/4 cup Port wine
Wash and wipe the mushrooms.
Finely chop the mushrooms. Melt the butter and add the olive oil, Add the finely chopped shallots, the minced garlic, the mushrooms and the Port wine. Sprinkle with salt. Saute` on a medium flame. Once the liquid is almost evaporated add the parsley.
Tips
Use the herb of choice. Thyme, oregano, rosemary.
Shallots are generally sweeter and milder than onions. But a small onion may be substituted.
Cognac is sharper in taste than Port and perhaps less should be used to begin with.
For more recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
A very creative 17th Century French Chef François Pierre de la Varenne created a melange of mushrooms which were used to stuff pastry and make pies. He named this work of art after his employer the then Marquis of d' Uxelles; a Jura/town in East France, within the region of Comte`.
Duxelles are commonly used as 'stuffing' and commonly an ingredient in Beef Wellington as a substitute to Pate. A finely chopped mix of your favourite choice of mushrooms, sauted in butter and olive oil, with minced shallots, a blend of favourite herbs and a dash of salt to finish it off. I like to add finely chopped garlic and a deep red port wine or cognac to add to its wonderful flavours. Cooked until all the liquid is evaporated the finished product looks like this picture below.
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| Duxelles |
1lb/ 1/2 kg mushrooms
2 tbsp salted butter
1/2 tbsp olive oil
1 clove of garlic
1 tsp finely chopped parsley
2 shallots
1/2 tsp salt
1/4 cup Port wine
Wash and wipe the mushrooms.
Finely chop the mushrooms. Melt the butter and add the olive oil, Add the finely chopped shallots, the minced garlic, the mushrooms and the Port wine. Sprinkle with salt. Saute` on a medium flame. Once the liquid is almost evaporated add the parsley.
Tips
Use the herb of choice. Thyme, oregano, rosemary.
Shallots are generally sweeter and milder than onions. But a small onion may be substituted.
Cognac is sharper in taste than Port and perhaps less should be used to begin with.
For more recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
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