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.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting Food'N'Flix , the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday. My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...

Culinary Adventures with Camilla

Search This Blog