Duxelles;
a traditional French recipe, for a classic mix: of wrung mushrooms, onions and
garlic that are fried in butter and flavoured with spices and lemon juice that
makes an excellent way of storing mushrooms by freezing. The duxelle mix and
preparation presents an excellent way of preserving perishable mushrooms that otherwise
do not freeze or keep well. Once duxelles are frozen they do keep; and can then be stored; and be used as the basis for a whole range of dishes. The ingredients and
quantities given below are suggestions only. Use whichever mushroom you like or
have on hand (this is a great way of storing shop-bought mushrooms that are
getting old-there are often many excellent such bargains to be found on produce
reduce to clear counters) Vary the
quantities, according to what you have, or what you can find.
Ingredients:
Approximately 3 lbs. mushrooms, washed-cut small
dice (do not mince or randomly CHOP- United States of the Americas style)
2
small onions-small dice
3
garlic cloves, small dice }use extra caution , when sautéing to prevent burning.
1 tsp. sea salt
1 Tbsp. fresh lemon juice
1
tsp. freshly-ground black pepper
Pinch of freshly-grated nutmeg
8 Tbsps. olive
oil, margarine, or butter for frying duxelle
Preparation Method:
Place the mushrooms in a
large tea towel; then twist the ends of the towel thereby wringing out as much
liquid from the mushrooms as possible. Melt the butter in a sauté pan; then add
the onions. Sauté approx. 5 minutes, or until soft then add the mushrooms and
garlic. Season with the salt and pepper, lemon juice and nutmeg and continue to
sauté until the mushrooms have released of their water and the contents of the
pan have been reduced enough that the mushrooms begin to turn crispy. Take off
the heat, allow to cool; then place duxelles in zip- lock bags-or preferably-
use a vacuum sealed bags- freeze to store.
©Al Alex-Alexander) D Girvan 2013. All rights reserved.
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