Duxelles: A Way of Preserving Your Mushrooms

1. 1

   Trim off, if necessary, the woody part of the mushroom stems, and with a damp cloth wipe off any dirt (dont immerse the mushrooms in water).

2. 2

   Chop both stems and caps into small dice.

3. 3

   Spread them out on a towel, and sprinkle the salt over them.

4. 4

   After about 10 minutes, pat dry to remove excess juice.

5. 5

   Meanwhile, heat the butter and oil in a fairly large skillet, toss in the shallot, and saute it gently for about 2 minutes.

6. 6

   When the mushrooms have released their liquid, add them to the shallot, and cook together few minutes, until the pan is dry.

7. 7

   Cool, and store in the refrigerator for a few days or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.