Mushroom Duxelle
A savory combination of mushrooms, onions, and wine used as a filling for roasted meats.
- 1 container of white button or cremini mushrooms (8 oz), cleaned, rinsed, and dried
- 2 Tbs butter
- 1/2 medium sized onion, chopped into large pieces
- 1/2 tsp dry thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup burgundy wine or dry white wine
- 1/4 cup grated Parmesan cheese
- cheesecloth
In a food processor, chop mushrooms into a fine paste, stopping occasionally to scrape down sides of the bowl to make sure everything is chopped evenly.
Scrape mushroom paste into cheesecloth, and wring out tightly over sink, squeezing excess liquid from the mushrooms. Over low heat, melt butter in a nonstick skillet. Sautee squeezed mushrooms in butter. Add salt and pepper.
In empty food processor, puree onion chunks into a wet paste. Add to skillet with mushrooms and cook, stirring frequently. Cook until liquid evaporates and pan begins to dry.
Add wine, stirring frequently and using liquid to help scrape and brown bits stuck to pan. Cook 1-2 minutes until the alcohol from the wine evaporates. Stir in Parmesan cheese. Mixture will combine into a stiff paste. Remove pan from heat and allow to cool. Mixture can be refrigerated and used as a filling for roasted meats. Enjoy!