Mushroom Duxelle

* Exported from MasterCook *

Mushroom Duxelle

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE
Serving Size : 6 Preparation Time :0:40
Categories : New American Cuisine Condiments
Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Kennett Square mushrooms -- minced very fine
1/2 ounce shallots -- minced
1/2 ounce onions -- minced
3 ounces white wine
1 bay leaf
2 ounces heavy cream
1 pinch salt -- to taste
1 pinch white pepper -- to taste
2 tablespoons butter
2 tablespoons flour

STEP ONE: Prepare the Beurre Manie--
To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour
together in your hands to form small balls.

STEP TWO:
Mince the mushrooms very fine. Combine all the ingredients, except the Beurre
Manie, and boil until almost dry. Remove from heat and stir in the Beurre
Manie to thicken the mixture. WARNING: Do not allow the mixture to boil after
you have added the Beurre Manie to it.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in
this cookbook).

- - - - - - - - - - - - - - - - - -

Suggested Wine: Loire Valley Sancere
Serving Ideas : Grilled Grouper,Sweet Corn Relish,Tomato Coulis


Nutr. Assoc. : 930 1358 999 0 0 0 0 0 0 568