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

Ingredients

• 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

Directions

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