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
- Clean the mushrooms well and chop fine.
- Heat a large skillet on the top of the range.
- Add oil and mushrooms.
- Add the shallots and garlic.
- Sauté for 5-6 minutes, until the moisture has been absorbed.
- Add cooked wild rice and heat through.
- Add fresh herbs. Salt and pepper to taste.
Makes 4 Servings