Tuesday, December 5, 2023

Mushroom Duxelles.... flavor gold

 


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.



Beef Wellington.  On scrambled eggs.  On burgers or meatloaf.  Just plain on toast. In soup or stew. Stuffed chicken breast. Lick it off your fingers.  Mushroom gravy. On quiche. 



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