I included this mushroom duxelles recipe in by Beet Wellington post, but thought I would make it stand alone post as well.
Ingredients:
- 300 grms mushrooms
- 1 large shallot or medium onion
- 2 x 1T vegan butter
- 1 t dried thyme
- salt and pepper
- 1/4 C white wine or vermouth
What to do:
Coarse chop the mushrooms and then blitz in the food processor till fine. Don’t over process or you will have a paste!
Peal and dice the onion or shallots.
Heat 1 T butter in a pan. Add the mushrooms, onions, thyme and a little salt and pepper.
Cook slowly, stirring frequently. The mushrooms will release quite a bit of water. Cook till all water evaporated.
Add the other T butter, and when , melted, add in the wine and cook, stirring occasionally, till the liquid has evaporated.
Set aside and allow to cool.
You can use the duxelles in many ways – in the Beet Wellington, as a filling for a savoury crepe, or even a base for a sauce or soup.
Let your imagination run wild!!
Bon Apetit!
