27593 Duxelles (Mushroom Paste) 1 1/4 cups Mon Aug 10 09:23:00 -0700 2009 Fri Oct 23 15:50:52 -0700 2009 Easy French CHOW http://www.chow.com/recipes/27593 Fri, 23 Oct 2009 22:50:52 GMT The French classic made easy The French classic made easy. A food processor makes quick work of the sometimes tedious preparation of this French classic—just be sure not to overprocess or you’ll end up with a soupy mess.

Game plan: Cool the duxelles, then refrigerate in a container with a tightfitting lid. Use for omelets, soups, as a topping for chicken, or as a spread on crostini.

This recipe was featured as part of our Fall Ingredients photo gallery.

]]> Place 1 pound of assorted stemmed and quartered mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped. Melt 3 tablespoons unsalted butter in a large frying pan over medium heat. When the foaming subsides, add 1/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes. Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 40 to 50 minutes. Season with salt and freshly ground black pepper, add 2 tablespoons dry sherry, dry port, or Madeira, and cook until evaporated, about 5 minutes.

]]> http://www.chow.com/assets/2009/09/27593_duxelles_mushroom_paste_290.jpg Amy Wisniewski 67 Condiment/Sauce 1 chow 7079 amy wisniewski 783 fall 11091 fall ingredients 384 easy 782 autumn 435 vegetarian 1071 classic 752 euro 1020 killer apps 89 starter 184 vegetables 19315 ominvore 2747 make ahead 755 travels well 2403 diy 6328 myo 812 old school 3282 seasonal