A duxelle (dook-SEHL) is a finely chopped mixture of mushrooms and shallots or onions cooked to bring out all the moisture from the mushrooms. It is used as a garnish, a stuffing, or to flavour sauces and soups. According to Mastering the Art of French Cooking, duxelle is said to have been created by La Varenne, chef of the Marquis d’Uxelles.
Since mushrooms shrink when cooked, for 1 cup of duxelle you need about 3 cups mushrooms.
Tip for cleaning mushrooms: Don't wash mushrooms. Trim off the woody parts of the stalks and save them for stocks and soups. Wipe gently with a damp paper towel to remove any dirt.
Tip for chopping mushrooms: Use two chef’s knives held together in one hand. Secure the tips of the blades with your other hand and then chop. Use a rocking motion. This limits the time the mushrooms are exposed to air and helps prevent discoloration. For a whiter duxelles, don't use the stems, only the caps.
Tip for keeping mushrooms: Use lemon juice to avoid discoloring. You can freeze duxelles be frozen for 1 to 2 months.
Recipe: Duxelle sêche de champignons (Mushroom, chopped and cooked with shallots)
Makes: about 1 cup
½ pound (about 2 cups) mushrooms, whole or just stems, finely minced
2 tablespoons shallots or green onions, minced
2 tablespoons butter
1 tablespoon oil
salt and pepper to taste
¼ cup Madeira and ¼ cup brown stock or beef stock (optional)
Tasting Notes
This was one my favourite garnishes. A rich, complex flavour.
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Running total: $49.22 + $2.68 = $51.90
Butter used so far: 5½ tablespoons
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