Mushroom Duxelle - My Way!

1. 1

   Heat a large skillet that has a tight fitting cover.

2. 2

   Add oil and bring just below smoking level.

3. 3

   Add shallots, stir well to coat. Lower heat to medium-high. Fry shallots until they just start to turn golden brown.

4. 4

   Add all the peppers, Season with the salt and pepper. Cook, stirring frequently, until they just start to become soft.

5. 5

   Add all the mushrooms on top. Do Not Mix!

6. 6

   Cover skillet, turn heat to low. Let simmer 10 minutes, then uncover.

7. 7

   Add garlic and stir everything together.

8. 8

   Continue to cook, UNCOVERED, until mushrooms have wilted to half the amount you started with -- about 15 minutes on low heat.

9. 9

   You will have liquid from the mushrooms when finished. I keep the liquid with the mix as it adds flavor to most everything you use it for.

10. 10

    *If you choose not to use shallots, you can use any type of onion you wish.

11. 11

    This cooks down a great deal so plan accordingly. I always make more than I need because this freezes so well and can be use in so many different recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.