Plum-mushroom duxelles
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| ⅔ | cup | Onion(s), chopped |
| 2 | cups | Button mushrooms |
| Chopped (abt 8oz) | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Soy sauce |
| 1 | small | Prune plum |
| Pitted and chopped | ||
| Skin left on | ||
Directions
Note: Use this in dishes made with duck, scallops, or rich, oily fish such as mackerel or shad.
Melt the butter in a large saute pan over medium heat and add the onion. Saute for 1 min, then add the mushrooms. Continue to saute as the mushrooms give off their liquid and the liquid begins to evaporate. As the mixture begins to dry out, in a bout 5 min, add the salt and soy sauce. Finally, add the plum and saute for another 2 min.
Can be kept for about a week in the refrigerator or frozen for several months.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 36
Submitted By DIANE LAZARUS On 11-19-95