In addition to being used as an appetizer, duxelles (dook-SEHL) makes a good topping for burgers or a steak, or filling for ravioli.
Mushroom Duxelles Appetizer
1 1-pint box white button mushrooms
1/2 cup fresh or rehydrated mixed wild mushrooms
1/4 cup roughly chopped shallots
2 tablespoons olive oil or butter
1/4 cup dry white wine, such as sauvignon blanc, or a dry rosé
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh dill
Pinch ground nutmeg
1 tablespoon fresh chopped parsley
Salt, to taste
Black pepper, to taste
Wash the button mushrooms and chop coarsely. Chop the wild mushrooms the same way. Put the mushrooms and shallots into a food processor and process until finely minced.
Heat the 2 tablespoons olive oil in a non-stick skillet on the stove. Add the finely minced mixture of mushrooms and shallots and stir. When the mixture has begun to cook, stir in the wine and let it reduce until the mixture is soggy but not completely dry. Add the thyme, dill, nutmeg and parsley. Stir and continue to cook.
When the wine has evaporated and the mixture is cooked and holds together well, season with salt and pepper. Cool for a few minutes, then pack the spread into a crock and refrigerate until serving time. Take out about 20 minutes before serving and sprinkle with more fresh herbs and a slice of fresh mushroom. Serve with crackers or pita chips.
Makes 2-2 1/2 cups appetizer spread.
From Bonnie Walker