Thursday, December 10, 2009

Demystifying Duxelle

These little beauties are a real treat to serve your guests, but certainly cause a few eyebrows to raise when being offered. "Wild Mushroom Duxelle" you'll proffer and surely you can expect a mixed array of reactions on the first round of passing. Part of the eyebrow raising is simply caused by how similar duxelle sounds to duck, but do not be fooled -- there is no duck in duxelle.
Our chefs use a combination of finely chopped oyster, shitake, button, and portobello mushrooms to make their version, which they add herbs and shallots to and slowly simmer in butter until all of the liquid has cooked off. You can add duxelle to a variety of dishes including soups, as a topping on a mashed potato bar, or as an enhancement to any number of sauces.
We like to serve our duxelle appetizer in a phyllo cup. Heat until warm then top with a dab of creme fraiche and chopped chives.