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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Duxelles Recipe

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This recipe for Duxelles is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. Mushrooms
1 C. Butter
3 Shallots, finely chopped (or 6 Green Onions)
Salt and ground Black Pepper to taste
Directions:
Directions:
Wipe mushrooms with a damp cloth to clean them. Chop the mushrooms very fine, stems and all. Place in several sheets of paper towel and gently squeeze them dry.
Melt butter in a heavy skillet. Add mushrooms and shallots and cook slowly over low heat, stirring occasionally, until mixture comes thick and dark, season to taste with salt and pepper.
Personal Notes:
Personal Notes:
This mixture can be stored in the refrigerator for up to 10 days or frozen for up to 1 month. You can use this to add flavor to sauces or gravies. I also use this as a filling for Beef or Chicken Wellington.

 

 

 

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