Sunday, May 11, 2014

Duxelles (Mushroom Paste)


'What the heck is duxelles?!' I asked myself when I read a recipe for Beef Wellington. After reading several different versions, I made my own - non-traditional. I'm just warning you, if you're looking for a usual duxelles recipe, this is not it. But mine is tasty! What it is not is photogenic...it looks a little like...well, not appetizing.

Ingredients
  • 8 oz mixed mushrooms (the mix I bought had Maitake frondosa, forest nameko, velvet pioppini, and Buna-Shimeji)
  • 3 T butter
  • splash of olive oil
  • 1 shallot, diced
  • 3 cloves black garlic (read my intro to black garlic)
  • 3 stems of fresh thyme
  • 1 C wild arugula (remember, I did say non-traditional)
  
Procedure
Soften the black garlic and shallots in butter. Cook until the shallots begin to turn translucent.


Add in the mushrooms.


Cook until they are softened.


Place the mushroom mixture in a blender with 1 C wild arugula and a splash of olive oil. Blend until a paste forms.

You'll see this in my Beef Wellington. Recipe to come...but here it is on a base of prosciutto...ready and waiting to wrap the tenderloin.

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