Mushroom duxelle is a fancy way of saying, “mushrooms, shallots and herbs made into a paste.” I came up with this recipe when I was creating a vegan Beef Wellington now known as Beefless Wellington. Once made you can add the duxelle to soups or stews for extra flavor. You can also serve it on its own as a spread for crackers. The first time I made this I was shocked at how much liquid there is in mushrooms. You are going to be squeezing most of it out, so have a non terrycloth dishtowel ready that you won’t mind staining. Prep Time: 5 minutes Cooking Time: 10 minutes Yield: about 1/2 cup Ingredients: 8 ounces Cremini mushrooms, cleaned 2 TBL vegan butter, divided 1 shallot, minced 1/2 tsp dried thyme Salt and pepper to taste 1/4 cup vermouth or white wine Directions: 1. Put the mushrooms in a food
October 25, 2013
