Creamy Mushroom Duxelles
Serves 6 as a topping
Time 25 min
A perfect match for Bordeaux, California Cabs, full-bodied Pinot Noir, or any big French Rhône red like Châteauneuf du Pape. This is essentially a mushroom "topping" so try it on top of baked potatoes, folded under the skin of a chicken, or on top of a rib-eye or any of the faux meat entrées. You can also blend it into store bought mushroom soup.
Special Diets:
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 small shallot, finely chopped
- 8 ounces mixed mushrooms (like cremini, button, and shiitake), thinly sliced
- 1 tablespoon dry sherry or Madeira
- 1/4 cup half and half
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Heat butter and oil in a medium skillet.
Add shallots and cook briefly over medium heat.
Add sliced mushrooms and cook, stirring frequently, over medium-high heat until they begin to brown, about ten minutes.
Stir in sherry and continue cooking until the liquid has evaporated, about 3 minutes.
Reduce heat and add half and half.
Add salt and pepper, and continue cooking over low heat for a minute or two while it thickens. Serve immediately.
Nutritional Info:
Per serving: 60 calories (50 from fat), 5g total fat, 2g saturated fat, 10mg cholesterol, 200mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon canola oil
- 1 small shallot, finely chopped
- 8 ounces mixed mushrooms (like cremini, button, and shiitake), thinly sliced
- 1 tablespoon dry sherry or Madeira
- 1/4 cup half and half
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper