This morning I made mushroom duxelles because there is a beef-wellington attempt in our near future.
The thing is... and I've said this before... mushroom duxelles should be in our fridge every single day. It's like a mushroom flavor bomb waiting to be dropped into so many dishes.
It's so simple, as many of the best things are. Mushrooms, shallot, garlic, thyme black pepper, and a little good butter. Chopped fine, and enough to fill a Sautee pan. Set it to medium heat and stir occasionally. You almost can't burn this.
When the liquid is all gone and it looks more like a lumpy dark paste, let it cool and refrigerate for use.
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