Duxelles - Bijouxs Basics

By CheeseDiva

Ingredients

• 12 ounces fresh white or cremini mushrooms
• 1 ounce dried wild mushroom mix (porcini, shitake, morel, oyster, etc.)
• or 16 ounces fresh white or cremini mushrooms
• 3 tablespoons unsalted butter
• 1 tablespoon shallot, finely minced
• 3 tablespoons Port or Madeira
• Salt and freshly ground pepper
• 3 tablespoons fresh parsley, minced (optional)
• 1 teaspoon fresh tarragon, minced (optional)

Details

Servings 1
Adapted from bijouxs.com

Preparation

Step 1

If using dried mushrooms, cover with boiling water and allow to reconstitute for about 30 minutes. Drain the mushrooms; press to extract as much liquid as possible. (Reserve the mushroom liquid and freeze for sauces, soups, etc.) Thoroughly clean fresh mushrooms, using a paper towel or soft cloth, trimming the ends of the stems.

Chop all the mushrooms to a fine mince either using a food processor, or by hand. Place the mushrooms, by handfuls onto a kitchen towel and squeeze gently to extract as much of the liquid as possible.

In a medium sized frying pan, heat 3 tablespoons butter and sauté the mushrooms with the shallots over a medium high heat, stirring until the mushroom pieces start to separate from one another, about 10 minutes. Season lightly with a pinch of salt and freshly ground pepper, pour in the Port or Madeira, and boil rapidly to evaporate the liquid about 3- 5 minutes. Remove from the heat and stir in the fresh herbs, if using. Mushroom duxelles may be cooked in advance and refrigerated for 4-5 days or frozen.