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 looks a little like...well, not appetizing.

  • 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)
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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