Sunday, November 16, 2014


(about 2 cups)

Duxelles, an intensely flavored mushroom paste is one of the components of Beef Wellington, however it has many other uses. It can be used to flavor eggs, soups, sauces or gravies. It can fill the cavities of meat, fish or poultry. It can be combined with stuffings or fillings for pastries or pasta, or simply spread onto little toasts.  It freezes really well.

1/2 oz dried porcini
2 lbs white or crimini mushrooms
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp butter
2-3 large cloves garlic, finely chopped
3/4 cup finely chopped shallots
1/2 cup dry port, Madeira or red wine

Using a small coffee grinder or mini food processor, grind the porcini into a fine powder. Empty into a medium sized bowl.

Clean the mushrooms, finely chop them and add them to the porcini. Stir in the salt and pepper. Set aside.

Melt the butter in a non stick skillet or saucepan (with a lid) over medium low heat. Stir in the garlic and saute for 30 seconds or so then stir in the shallots. Cook the mixture until the shallots are translucent and soft.

Add the porcini mushroom mixture to the garlic and shallots, then stir in the port, or whatever you are using. Reduce the heat to low, cover the skillet or saucepan and leave for about 30-40 minutes. The mushrooms will sweat a great deal. About halfway through the cooking time, give everything a good stir.

Remove the lid and increase the heat to medium. Cook the mushrooms, stirring, until most of the liquid has evaporated and the Duxelles are on the dry side. Check and adjust for seasoning, if needed. Remove from heat.

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