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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use white button mushrooms. Refrigerate for up to three days, or freeze in 1/4-cup portions (try using muffin tins) for up to three months. Thaw frozen duxelles before adding them to a recipe. Duxelles give earthy, aromatic notes to meat and fish stuffings, soups, stews, pastas, and casseroles. Ingredients:
10 3/4 cups sliced mushrooms (about 3 pounds) |
1 tablespoon olive oil |
3/4 cup minced onion |
1/2 cup minced leek (about 1 small) |
2 garlic cloves, minced |
1/2 cup minced fresh parsley |
3 tablespoons minced fresh chives |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place about 2 cups mushrooms in a food processor, and pulse 12 times or until finely chopped, scraping sides of bowl occasionally. Place chopped mushrooms in a large bowl. Repeat procedure in batches with the remaining mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, leek, and garlic to pan; sauté 3 minutes or until tender. Stir in mushrooms; sauté 30 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in parsley, chives, salt, and pepper. Cool completely.
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