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Basic Duxelle
Created by AndrewM, Thursday, 13 January 2011
  1. Place the minced mushrooms in the center of a cotton tea towel. Twist the ends of the towel to squeeze as much liquid from the mushrooms as possible, collecting the juices in a bowl. Save the juice for another dish.
  2. In a saute pan or skillet, saute the mushrooms, onion, or shallots in the butter until the onion is translucent.
  3. Add the lemon juice or vermouth, salt, pepper, and nutmeg.
  4. Continue to cook, stirring until nearly all the moisture is evaporated.
Additional Tips

This is a good way to store perishable mushrooms for future use and to concentrate flavors in sauces, stuffings, and as a flavoring agent for soups and casseroles. Use the stems from stuffed mushrooms to make duxelles, and save the mushroom juices to add to soups and other dishes. Duxelles can be covered and stored in the refrigerator for at least 1 week or frozen in ice cube trays, then Seal-a-Meal'd. Leaving out herbs or wine/etc allows for greater flexibility later in different dishes.

Almost any mushroom that is mild and watery will work. Firm/crisp mushrooms will work but the result isn't very paste-like (you can run through a food processor at the end). Strong mushrooms like porcini can be tempered with milder mushrooms, and morels or truffles are too strongly flavored.

A simpler and less complex method is to put all the processed ingredients in a large skillet and cook down. That way all the liquid flavors are left in. However it does take longer and requires more attention towards the end so it won't brown.

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