Wild Mushroom Duxelles
Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes.
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Wild mushroom basket
This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes.
Objective:
Sauce/Garnish/Stuffing
Total Time:
30 mins (est)
Yield:
Varies by use
Suggested Mushrooms:
- Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty)
Ingredients
1/2 c butter
1/2 c finely chopped shallots
4 cloves garlic, minced
9 oz fresh wild mushrooms
1/2 c white wine
1 1/2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1/4 tsp fresh black pepper
3 Tbl fresh parsley
A note on mushroom species: Craterellus calicornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles, it is necessary to dry-saute first. Of course, be absolutely sure of your species!
Method
Sauté in an open skillet: butter, shallots, garlic and mushrooms
Deglaze pan with 1/2 cup dry white wine
Add thyme, rosemary, salt and pepper
Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly.
Remove from pan, and then very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom
Scoop into a small terrine or pãté mold, seal container and refrigerate until use.
Serving Suggestions
Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes.
So simple!