"Duxelles" is a fancy (well, not so much fancy as it is a French) word for a finely chopped mixture of mushrooms, mushroom stems, onions, shallots, and herbs sauteed in butter, then reduced to a paste. Sometimes cream is added, as well. It's a basic preparation used in gravies, sauces, and as a filling for a savory pastry mushroom tart.
|3 T||butter (melted)|
|1⁄2 c||onions (finely chopped)|
|2 c||shiitake mushrooms (minced)|
|1⁄4 t||sugar (this is the secret key ingredient-do not omit!)|
|1⁄2 t||soy sauce|
Sauté onions in butter until tender. Add remaining ingredients, mix well and stir over medium high heat until completely cooked. Stores 1 week in refrigerator and freezes well.
Try adding to beaten eggs, or use as a filling for an omelette. Stuff between two burgers before grilling, spoon over steak or fish, spread on a warm croissant, or add to your favorite stir-fry. This paste is also an ingredient in the sauce for Beef Wellington.