What is it, how do I make it, why do I even care...
In the culinary world, mushroom duxelle is a chopped mixture of shallots, mushrooms, red wine and... love. It is often used as a filing for pastries (classic in Beef Wellington), as well as garnish for proteins. A small quelle of duxelle is often added as flare to a dish.
Duxelles made with wild porcini mushrooms will be much stronger flavored than that made with white or brown mushrooms. Fresh mushrooms are generally used more often than not; however, reconstituted dried varieties can also be used.
As far as preparation... I will generally sauté shallots and garlic in almond oil, then throw in the chopped mushrooms. Allow to cook for about 5 minutes, then add 1 cup of red wine (Port, Pino, etc.) Drizzle a few drops of lemon and allow to reduce until all liquid has been absorbed. Season with salt and cayenne pepper. Sometimes I will also add fresh rosemary.
At this point, you may choose to serve in this manner. Taking a step further, you can add the mixture to the food processor an gently blend into a chunky paste. Heavy cream may be used to "thin out" the consistency. Completely up to your discretion.
One simple preparation is baking off a few sheets of puff pastry, then layering the duxelle between the light sheets of puff. A sprinkle of parm cheese, microgreens and balsamic should do the trick.
“Creativity takes courage. ” - Henri Matisse
Love y'all dearly!!
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