Duxelles

This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!

Ingredients:
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms, such as Shiitake, white button and this week’s Chanterelle, stem ends trimmed and then finely chopped
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms and a ¼ teaspoon salt, and then cook, stirring, until mushrooms have softened and released their liquid, about 7-8 minutes.

2. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, and then additional salt and pepper, to taste. Let cool completely.

this week's recipes
home for the holidays

feature story
cheese please

from the farm
photo gallery

archives