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This mixture is best made a day or two ahead to allow the flavors to blend properly. I'm making it today because I'm cooking dinner for Christmas Eve, and this is a principal component of the centerpiece Beef Wellington.
So, what's in it?
8 ounces portobello Mushrooms
1 large shallot
6 cloves of garlic
leaves from 2 sprigs of thyme
2 Tbls unsalted Butter
2 Tbls EVOO
kosher salt and black pepper
What do I do with all this stuff?
1. Throw the first four ingredients into your food processor and chop finely.
2. While you're doing that, get a skillet on medium heat (BRING DE HEAT, MON!) and melt the butter with the oil.
3. Saute the mixture you just chopped up in the oil/butter for 8-10 minutes or until most of the liquid's evaporated.
4. Season with the salt and pepper.
Can you eat it yet?
NO! It'll be wrapped around a core of beef tenderloin, covered in prosciutto, then cloaked in puff pastry and cooked on 12/24/18!
STAY TUNED!
So, what's in it?
8 ounces portobello Mushrooms
1 large shallot
6 cloves of garlic
leaves from 2 sprigs of thyme
2 Tbls unsalted Butter
2 Tbls EVOO
kosher salt and black pepper
What do I do with all this stuff?
1. Throw the first four ingredients into your food processor and chop finely.
2. While you're doing that, get a skillet on medium heat (BRING DE HEAT, MON!) and melt the butter with the oil.
3. Saute the mixture you just chopped up in the oil/butter for 8-10 minutes or until most of the liquid's evaporated.
4. Season with the salt and pepper.
Can you eat it yet?
NO! It'll be wrapped around a core of beef tenderloin, covered in prosciutto, then cloaked in puff pastry and cooked on 12/24/18!
STAY TUNED!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 258.6 kB
Listed in Folders
Shallots make things better! Vrghr loves to use those.
Wuff's made those Duxelles multiple times! Wonderful additions to many things. For example, Vrghr used them as the basis for his idea for the Bourbon Cream sauce for that stuffed pork. And they can be a wonderful flavor component for a creamy mushroom pasta dish.
Of course, as part of the stuffing for Beef Wellington, they are a major hit! YUM!!!
TONS of Umami flavors for any occasion!
YUM!
Wuff's made those Duxelles multiple times! Wonderful additions to many things. For example, Vrghr used them as the basis for his idea for the Bourbon Cream sauce for that stuffed pork. And they can be a wonderful flavor component for a creamy mushroom pasta dish.
Of course, as part of the stuffing for Beef Wellington, they are a major hit! YUM!!!
TONS of Umami flavors for any occasion!
YUM!
*nods* The Pate' is in most of the "classic" versions of that dish. Vrghr didn't use it either.
Wuff subbed in a bit of booze (bourbon, cognac, etc) in the Mushrooms or the sauce to add more complexity to compensate, but really, everyone loved it even without the liver. Vrghr is sure you'll enjoy it just as well without.
Wuff subbed in a bit of booze (bourbon, cognac, etc) in the Mushrooms or the sauce to add more complexity to compensate, but really, everyone loved it even without the liver. Vrghr is sure you'll enjoy it just as well without.
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