This mushroom duxelles was prepared for Julia & Jacques artichoke bottoms, (see Technique – Prepping and Cooking Artichokes)
Follow the steps below for the duxelles with the addition of madeira and cream. Spoon the duxelles into 6 prepared artichoke bottoms and set in a baking dish. Sprinkle with some breadcrumbs and bake in a 400 degree oven oven for 15 minutes until the breadcrumbs are golden brown and the artichoke and duxelles are warmed through.
Ingredients
- 12 ounces white or cremini mushrooms, about 12 ounces
- 2 teaspoons olive oil
- 3 tablespoons finely minced shallots
- 1 tablespoon unsalted butter
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons of Madeira wine or port
- ½ teaspoon all-purpose flour
- 3 to 4 tablespoons heavy cream
Method
- Cut the mushrooms in half or into quarters, depending on their size. Pulse in a food processor until chopped into very small pieces, but stopping before they begin to purée.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and butter, cooking until they begin to soften, about 1 minute. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to sizzle as they release their liquid, 2 to 3 minutes. Season with salt and pepper and continue to cook until the liquid has evaporated, the mushroom pieces are dry and they begin to sizzle again. At this point the duxelles is ready to use or can have the addition of Madeira and cream. It can also be refrigerated or frozen for future use.
- If adding Madeira and cream, stir in the Madeira and cook, stirring, until the alcohol has cooked off, about 1 minute. Sprinkle in the flour, stirring, and continue to cook for a minute more. Lastly, add the cream and simmer until the liquid has been absorbed and the mixture has thickened, 2 to 3 minutes.
Mushroom duxelles are very finely chopped mushrooms and shallots, sautéed in butter and a little olive oil. It is a classic stuffing for omelets, meats like beef Wellington, vegetables and even pastries. Here Julia and Jacques add Madeira and cream for an elegant presentation in artichoke bottoms.