vegetable - vegetarian, mushroom, champignons, grimini, duxelles, recipe
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Bedded Mushroom Duxelles
A duxelles is a minced mushroom and shallot mixture that is sautéed in butter often used with herbs of choice for filling ravioli, as a
stuffing or even for enhancing sauces and soups. Most likely created by La Varenne (1618-1678) and
was named for the Marquis d'Uxelles. Here, it is ‘bedded’ in a soft egg and parmesan batter. Excellent as is with other
vegetables or as a bed for chicken or turkey slivers (see Morsels of Chicken and Bedded Mushroom Duxelles).
Double
or triple the basic recipe and keep in the refrigerator for adding a special note to your
dishes (or freeze in small size ice cube tray or form teaspoon size rounds on
parchment or baking paper, cover and freeze. Remove from paper and store
in a freezer proof bag in the freezer).
serves 2
basic duxelles recipe:
75 g. champignons, or grimini
2 t. shallot, minced
2 t. butter
white pepper
batter:
1 slice of white bread
a little milk
2 t. grated Parmesan
1/8 t. ground nutmeg
1 t. minced, fresh marjoram (optional)
1 egg
1 T. of cream
Remove the crust from the bread and soak in a little milk. Set aside.
Mince the mushrooms, place in a dish towel or several layers of cheesecloth, squeeze out
any liquid and reserve (see note) for another use.
Sauté the minced shallot in half the butter until soft. Add the rest of the butter, a pinch of pepper
and sauté the mushrooms slowly for 10-15 minutes or until all resembles a thick
paste. Do not allow to brown as this will leave a bitter taste. Add the nutmeg, stir a few moments and remove
from heat.
Squeeze out the milk from the bread, (discard milk) and
add with the rest of the ingredients and puree. The mass should resemble a thick batter. Allow to
rest 10 or 15 minutes. Stir before using.
Melt a little butter or use a non stick pan. Spoon two ovals of the mass and allow to
turn golden before carefully turning. The inside must be soft and moist. Remove to a warm plate.
Note: I have found that slicing mushrooms, freezing them, then defrosting them before use releases much more
liquid which I use as is or combine with chicken broth as a base for a wonderful sauce! (First
4 ingredients is the basic recipe for duxelle. Adding a little wine after the onions are soft and/or herbs is also a tasty variation.)
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant