The earthy flavor of mushrooms is concentrated by cooking them down in a mixture of butter and shallots, then white wine and finally cream is added, creating a thick, rich sauce that is an essential component of classic dishes like Beef Wellington. Or you can just eat it with a spoon.
Here’s the thing about mushrooms for me. Fresh and clean, they have a soft yet almost a snappy texture to them, perfect for slicing into salads. Slightly cooked, they get all wet and even kind of slimy. So, I’m either going to eat them raw or I’m going to cook them down till all of their own water has evaporated, like in mushroom gravy or duxelles.
I made this batch of duxelles a while back because I need it as a component for another recipe that I never quite got around to posting. It had been hanging out in my To Be Shared folder for quite some time when Wendy, this month’s host for Foodie Extravaganza, announced that our ingredient for September would be mushrooms. Apparently September is National Mushroom Month in the US. Who knew? I love it when I am prepared for a group post completely by accident.
If you’ve never had duxelles, let me encourage you to try it. It makes a great thick sauce over rice or pasta. Spread it on crusty bread for snacks or toasted rounds of baguette for appetizers. You can fold it in omelets, roll it in crepes, stuff it in ravioli or stir it through the pan juices of a roast to make the perfect mushroom gravy. Just to mention a few ideas I love. Or, as previously mentioned, you can just eat it with a spoon.
Ingredients – for about 1 1/2 cups or 375g duxelles
1/3 cup or 75g butter
12 oz or 340g mushrooms
1 cup or 240ml dry white wine
1 cup or 240ml whipping cream
Sea salt
Black pepper
Method
Peel and finely chop the shallots. Trim the hard stem ends off and finely chop the mushrooms as well.
Sauté the shallots gently with the butter until they are soft and translucent.
Add in the mushrooms and simmer until they are cooked down and release their liquid.
Add the cream, a sprinkle of sea salt and a few good grinds of fresh black pepper.
Stir and then simmer a little while longer. It's going to start thickening up as the moisture evaporates. Try not to eat it all with a spoon at this point, but it's sooooo good.
This can be refrigerated for a few days in a tightly covered container. It’s not beautiful but it sure is tasty. If you are using it in a beef Wellington, I highly recommend chilling it first.
Enjoy!
Many thanks to Wendy from A Day in the Life on the Farm for hosting Foodie Extravaganza this month and for giving me the push I needed to share one of my favorite recipes.
Have a look at all the other great mushroom recipes we have for you this month:
- Cheesy Mushroom Chicken by Fearlessly Creative Mammas
- Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
- Crusted Seafood Mushroom Caps by The Freshman Cook
- Duxelles by Food Lust People Love
- Marinated Mushrooms by Making Miracles
- Mushroom and Chorizo Ragu by Cookin' and Craftin'
- Mushroom Bread Pudding by A Day in the Life on the Farm
- Mushroom Leek Chinese Dumplings by The Joyful Foodie
- Mushroom Stroganoff with Herb Spaetzle by Caroline's Cooking
- Mushroom Zoodles and Cheese by Brunch with Joy
- Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
- Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
- Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
- Shiitake Bruschetta by Culinary Adventures with Camilla
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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.
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