Mushroom Duxelles
finely chopped sautéed mixture of mushrooms for fillings and flavoring
Equipment
- Sharp knife
- Paper towel
- Saute pan
Ingredients
- Drizzle Olive oil or Grape seed oil
- 1 Pack Champignon mushrooms finely chopped
- 2 Shallots finely chopped
- Fresh Thyme
- 2 tbsp Fresh Parsley finely chopped
- 3 cloves Garlic minced
- 2 tbsp Panko bread crumbs optional
- ¼ cup White wine
- 2 tbsp White wine vinegar
- Sea Salt
- Fresh ground black pepper
Instructions
- Using a paper towel, wipe the mushrooms from dirt and sand residue, do not rinse with water so that they do not convert too much liquid during cooking.
- Chop the mushrooms finely till they will look like small crumbs
- In a hot skillet drizzle some oil and Sautee the chopped mushrooms. Don't stir, make sure all the moist evaporates from the mushrooms. add a pinch of salt.
- Add the shallots garlic thyme and stir.
- Add the vinegar, stir and let all the liquids reduce. right after that add the wine and again let reduce for few minutes
- Add bread crumbs salt and pepper and stir.
- once done cooking remove from the stove, add the chopped parsley and mix well.
Notes
Panko crumbs are not mandatory you can add them only if you want a more stable mixture and less crumbly. the panko crumbs do a really good job of sticking the mixture