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Duxelles
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| Artist: |
_ |
| Categories: |
Appetizers |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Butter | | 2
| tbsp | Onion, minced | | 2
| | Shallots, minced | | 1
| lbs | Mushrooms, minced | | 1/2
| tsp | Salt | | 1/4
| tsp | White pepper | | 1/3
| cup | Madeira Wine |
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Procedures:
| 1 | Melt the butter in large skillet. | | 2 | Add onions and shallots and cook briefly over medium high heat. | | 3 | Add mushrooms and continue to saute, stirring frequently until all of the liquid that is released from the mushrooms has evaporated, about 20 minutes. | | 4 | Once the mushrooms are darkened and dry, add the salt, pepper, and madeira. | | 5 | Continue to cook until the liquid has evaporated and the mixture is thick again, about five or six minutes more. | | 6 | Adjust the seasonings. | | 7 | Note: for a quick and delectable hors d"oeuvre, spoon duxelles into a bowl and surround with melba toast or other fine cracker. | | 8 | Duxelles will keep refrigerated up to two weeks or frozen for three months. | | 9 | Before using, reheat in micro to soften |
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