Wednesday, November 28, 2012

Recipe : Duxelles - Vegetarian / Vegan - Stuffing / Pate

I first heard about Duxelles on the first season of Junior Masterchef Australia, and the concept of  minced mushrooms cooked in butter seemed so tasty that I had to look it up and try it for myself.

There are a multitude of recipes for Duxelles online, but I took a look at ingredients that were easily available to me and what would suit our tastebuds and this is the final recipe that I came up with.

1 medium onion
6 - 8 cloves garlic
400gms fresh button mushrooms (the kind most easily available in India)
2 pinches of herbs of your choice - thyme, parsley, tarragon
3 tbsp butter (vegans can use olive oil)
1/2 tsp olive oil
salt to taste

Finely mince the onions, garlic and mushrooms (separately)
In a pan, heat the butter with the oil (the oil will prevent the butter from burning)
Fry garlic till slightly soft, then add onions and fry till completely soft.
Fry on a low heat, so everything cooks without turning brown.
Add mushrooms, when mushrooms are half cooked, add the herbs.
Keep cooking on a low flame until the mixture turns into a spreadable paste.
Now adjust salt.

Use it as a spread on toast or for stuffing chicken, beef wellington, puff pastry or savoury tarts.

Kim's tips:
The trick to cooking duxelles is to keep the fire low and stir constantly, so that everything cooks into a paste, rather than crisping up.

Its critical to wait until the end to adjust the salt, because the mixture really shrinks in quantity and the flavours get very intense. If you salt it at the beginning, you will very likely end up with an over-salty duxelles.

If you plan to use the duxelles as a stuffing, don't scrimp on the butter, it will be needed to keep the meat moist.

Duxelles keeps well in the fridge for at least a week. Reheat  and stir well before using.

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