Thursday, May 12, 2005

Wild Rice with Mushroom Duxelle

Wild Rice with Hen of the Woods Mushroom Duxelle

Mushroom Duxelle is a very classic french method. It is a way to concentrate the flavor of a mushroom.The basic idea is to reduce the moisture content, I have seen some cooks, including Julia Child wring out the excess moisture from the raw chopped mushrooms in a cheesecloth before cooking.

Since I am still on the new uses of Hen of the Woods mushrooms I am using them today. Crimini, Button, Portabella all work well in a duxelle. If fresh Chantrelles can be found they might work well in this recipe.

This is a great accompaniment to almost any meat dish or can be part of a vegetarian menu.

Wild Rice with Mushroom Duxelle
  • 2 cups cooked wild rice
  • 8 ounces fresh Hen of the Woods mushrooms
  • 2 shallots finely minced
  • 2 cloves of garlic finely minced
  • 1 tablespoon olive oil
  • ½ teaspoon herbs, thyme, rosemary, sage or marjoram.
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Clean the mushrooms well and chop fine.
  2. Heat a large skillet on the top of the range.
  3. Add oil and mushrooms.
  4. Add the shallots and garlic.
  5. Sauté for 5-6 minutes, until the moisture has been absorbed.
  6. Add cooked wild rice and heat through.
  7. Add fresh herbs. Salt and pepper to taste.

Makes 4 Servings

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