Duxelles from dried porcini
1 /3 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter |
| ⅓ | cup | Chopped onion(s) |
| ½ | ounce | Dried porcini |
| Reconstituted and chopped | ||
| ½ | teaspoon | Soy sauce |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
Directions
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