French Mushroom Duxelles
Contributed by: News Canada
(NC) - Duxelles is a thick mixture of finely chopped mushrooms that are cooked in butter with herbs. The addition of soya sauce enhances the Umami taste in mushrooms. It is very versatile so make a double batch and freeze in small quantities
Preparation Time: 5 minutes Cooking Time: 12 minutes
- 3 tbsp butter 45 mL
- 1 medium onion, finely chopped 1
- 1 lb fresh mushrooms, finely chopped 500 g
- 2 large cloves garlic, minced 2
- 2 tbsp lite soya or tamari sauce 25 mL
- 1/4 tsp ground black pepper 1 mL
- 1/2 tsp dried thyme (optional) 2 mL
In large skillet melt butter over medium heat; sauté onion for 1-2 minutes just to soften. Add mushrooms, sauté 4-5 minutes or until liquid is released; reduce heat to low and add garlic, soya sauce, pepper and thyme if using.
Continue to cook, stirring often until a thick paste is formed, about 5 minutes. Serve at room temperature to spread on thin toasts, OR refrigerate or freeze in small containers or ice cube trays (wrap in plastic wrap once frozen).
Label to use later to flavour soups, stews, butter or sauces.
Finely chop vegetables in food processor to save time. Use any mixture of mushrooms and it is also a good way to use up stems from mushroom caps other than Shiitake stems.
Look for creamy or wine mushroom sauces on the Mushroom Canada website.
More recipe ideas are available online at www.mushrooms.ca.
Serving Size: Makes 2 Cups (500mL)