Duxelles from dried porcini

Yield: 1 /3 cup

Measure Ingredient
1½ tablespoon Butter
⅓ cup Chopped onion(s)
½ ounce Dried porcini
\N \N Reconstituted and chopped
½ teaspoon Soy sauce
½ teaspoon Salt
¼ teaspoon Sugar

There are many times you want a mushroom extract made from dried porcini. Here's a way to make use of the mushrooms that remain.

Place the butter and onion in a small saute pan over medium heat.

Saute for 2 min. Add the mushrooms, soy sauce, salt and sugar and continue to saute for another 2 min. Let cool and refrigerate. Can be refrigerated for 1 week or frozen indefinitely.

Note: Use to cover meat of fish, or as a filling for ravioli or tortellini. Or wrap them in wonton skins and use in soup.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 98

Submitted By DIANE LAZARUS On 11-19-95

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