Plum-mushroom duxelles

Yield: 1 cup

Measure Ingredient
3 tablespoons Butter
⅔ cup Onion(s), chopped
2 cups Button mushrooms
\N \N Chopped (abt 8oz)
½ teaspoon Salt
½ teaspoon Soy sauce
1 small Prune plum
\N \N Pitted and chopped
\N \N Skin left on

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

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