Cremini Mushroom Duxelle PRINT
- YIELD: 1-2 servings
If you’ve never had Duxelle’s, think of them as minced mushrooms, cooked with white wine, shallots, thyme and heavy cream. They are so simple to make! This is very traditional when making Salmon Wellington (recipe coming soon), which is fresh salmon, with a layer of Duxelles and wrapped in puff pastry and then baked. So good! I ended up freezing some of the Duxelles, and thawed it a month later. It spread easily on thawed puff pastry, was rolled into pinwheels and sliced and baked (recipe also coming soon). I love these!
|8||oz (approx 2 cups) fresh cremini mushrooms|
|2||Tbsp unsalted butter|
|¼||cup shallots, finely diced|
|2||Tbsp white wine (or dry vermouth)|
|¼||cup whipping cream|
Rinse and thoroughly pat dry cremini mushrooms before using a food processor or sharp knife to finely mince.
Melt butter in a sauté pan over medium heat. Add shallots and sauté until soft. Stir in cremini mushrooms and simmer for 7-10 minutes, stirring occasionally, allowing the mushrooms to cook down while their moisture evaporates.
Add white wine, thyme and salt. Simmer for an additional 5-7 minutes.
Remove from heat and stir in whipping cream. Use immediately or cover and refrigerate. Makes 1 cup.
NOTE: I froze the remaining Duxelles, for a month. It thawed perfectly, and was delicious spread over puff pastry and rolled, sliced into pinwheels. Bake at 400F for about 10-12 minutes.
Elegant yet easy to prepare, salmon wellington makes a lovely entrée for a dinner party or evening in as the puff pastry parcels can be prepared and refrigerated for up to two hours before being baked.