Duxelles

Name: Duxelles
Ingredients: 1 pound portobello mushrooms; 2 tablespoons unsalted butter; 1/4 cup finely chopped shallot; 1/4 cup heavy cream; 3 tablespoons dry sherry or Madeira; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 teaspoons coarsely chopped fresh thyme; Coarse salt and freshly ground pepper

3.4

(14)

www.marthastewart.com

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Servings: 1

Cost: $19.83 /serving

Author : Martha Stewart

Ingredients

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1 pound portobello mushrooms2 tablespoons unsalted butter1/4 cup finely chopped shallot1/4 cup heavy cream3 tablespoons dry sherry or Madeira2 tablespoons finely chopped fresh flat-leaf parsley2 teaspoons coarsely chopped fresh thymeCoarse salt and freshly ground pepper

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Instructions

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Step 1

Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.

Step 2

Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.

Step 3

Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.