MUSHROOM ESSENTIALS: DUXELLES

Mushroom Essentials: Duxelles image

Provided by Andy Anderson !

Time 35m

Number Of Ingredients 8

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PLAN/PURCHASE
8 oz fresh mushrooms (any kind, or variety)
2 Tbsp sweet butter, unsalted
1/2 medium yellow onion, finely chopped
1/2 tsp dried thyme
salt, kosher variety, fine grind, to taste
black pepper, freshly ground, to taste
1/4 c white wine, dry variety

Steps:

1. PREP/PREPARE
2. If you have a food processor, it will help in speeding up the process.
3. Mushrooms You do not have to use just one type of shrooms. Try a mixture of your favorite varieties. And because you are finely chopping them, you can use the stems.
4. Storage Duxelles will keep for 1 - 2 days wrapped up in the fridge, or 3 - 4 months if frozen in a Ziploc bag, or 6 - 8 months if vacuum-sealed and frozen.
5. Gather your ingredients (mise en place).
6. Roughly chop the mushrooms, and the onions.
7. Add the mushrooms and onions to a food processor, fitted with an S-blade.
8. Use 1-second pulses until the ingredients are finely chopped.
9. If you do not have a food processor, it will take a bit longer, but use a sharp knife to finely chop the veggies.
10. Add 1 tablespoon of the butter to a skillet over medium heat.
11. When the butter melts, add the mushroom/onion mixture.
12. Add the thyme, salt and pepper, and stir to combine.
13. Stir until the mushrooms release their moisture, and then evaporates, about 6 - 8 minutes.
14. Add the second tablespoon of butter, and after it melts, add the wine, and stir until the liquid evaporates, about 6 - 8 minutes.
15. Remove from the heat and do a tasting for proper seasoning.
16. PLATE/PRESENT
17. If you are not doing Beef Wellington, think of it as a super flavorful topping for things like steaks, chicken, fish; even a topping for a burger. Enjoy.
18. Keep the faith, and keep cooking.