Chuck (Seasoned Warrior)
- 3 tablespoons of melted butter
- 2/3 cup chopped onions
- 2 cups chopped mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon soy sauce
1. Sautˇ the onions in the butter until they are just transparent
2. Add the mushrooms and the rest of the ingredients and cook until these are well mixed. The mushrooms will begin to yield water and for a while the mixture will look like a swamp
3. Continue cooking about 5 to 10 minutes or until all the liquid has evaporated and a paste like mixture is formed. This mixture is duxelles. Let cool for 1/2 hour and store in a jar or plastic refrigerator container.
There are many variations now that can be made with this basic duxelles.
Some of my favorites are:
Add chopped garlic to the onions while sautˇing some people even enjoy adding tomatoes to this and the tomatoes and garlic complement each other nicely.
Add 2 ? tablespoons chopped fresh oysters and 1 teaspoon of Chinese oyster sauce.
Smoked Salmon Duxelles:
Add 2 ? tablespoons smoked salmon, chopped fine. Some people like this with a bˇchamel for eggs Benedict. Great on Bagels with cream cheese
Add 2 teaspoons fresh finely chopped herbs of your choice. I like Savory, Bouquet Garni, ground dill, basil, this is great for experimentation. Actually all are great to experiment with.
Add 1 tablespoon Roquefort, Stilton, or other blue cheese, crumbled fine and cook until melted. The mushrooms and the blue cheese mold complement each other and are natural companions.
Add your favorite hot peppers (1 teaspoon, chopped fine). Also hot Thai sauce (2 teaspoons) or my absolute favorite, Chinese Chili and Garlic sauce.
These actually freeze well and I have stored these in the freezer
between mushroom seasons with no degradation in the flavor. It's a
great way to store excess mushrooms. I also put these in a baggy and
they travel real well, are an excellent source of protein, and a great