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1
Rehydrate the dried mushrooms by placing them in a bowl with enough boiling water to cover.
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2
Allow to sit for 15-20 minutes.
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3
Strain, reserving 1/2 cup of the liquid.
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4
Give the mushrooms a light squeeze to get rid of all the water.
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5
Chop finely.
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6
Over medium heat, sweat the shallots in butter until translucent; reduce the heat to medium-low and mix in the fresh and dried mushrooms, dried thyme, garlic and 1 teaspoon salt.
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7
Allow the mixture to cook, undisturbed until the mushrooms begin to release their water (5 minutes).
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8
Increase the heat to medium-high and cook, stirring constantly, until the water has completely evaporated and the mixture is just beginning to colour (5 minutes).
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9
Deglaze with white wine, and cook until almost dry.
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10
Then add the reserved mushroom liquid and cook until almost dry.
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11
Pour in the cream, reduce the heat to medium, and simmer rapidly until the mixture reduces enough to coat the back of a spoon (5-7 minutes).
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12
Season to taste with salt and pepper.
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13
Use immediately, or remove the mixture to a plate or shallow bowl and spread to an even layer to cool rapidly.
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14
The mushrooms will absorb the cream as it cools, leaving you with a spread like consistency.
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15
Keeps in the fridge for up to 5 days.
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16
Tips:
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17
* If you have the cheesecloth and the inclination, strain the mushroom liquid through the cloth to remove the sand that is always there when you soak dried mushrooms.
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18
* You can make a great mushroom cream sauce for pasta with this method increase the cream to make it more saucy and finish with Parmesan.
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19
* I substituted Sherry for the white wine, because thats what I had.
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20
Vermouth would also work in a pinch.
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21
* Although I didnt include it in the recipe, but I finished the duxelles with about 2 Tablespoons of glace de viande for extra richness.
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22
If, for some reason, you have some leftover glace de viande or demi glace, toss it in!
