Preserved Mushrooms
Duxelles 
Makes 1 cup 
 
This is a good way to store perishable mushrooms for future use in 
sauces, stuffings, and as a flavoring agent for soups and casseroles. Use 
the stems from stuffed mushrooms to make duxelles, and save the mushroom 
juices to add to soups and other dishes. Duxelles can be covered and 
stored in the refrigerator for at least 1 week. 
 
1 lb.  mushrooms, minced
1 small  onion, minced
2   shallots or green onions, minced
4 Tbsp  butter
1 tsp  fresh lemon juice
  salt and pepper to taste
pinch  of grated nutmeg
 
Place the minced mushrooms in the center of a cotton tea towel. Twist the 
ends of the towel to squeeze as much liquid from the mushrooms as possible, 
collecting the juices in a bowl. Save the juice for another dish. In a 
saute pan or skillet, saute the mushrooms, onion, and shallots in the 
butter until the onion is translucent. Add the lemon juice, salt, pepper, 
and nutmeg. Continue to cook, stirring until nearly all the moisture is 
evaporated. 
--Kitchen Magic with Mushrooms 
 
 
ALTERNATE MUSHROOMS: Blewit, Boletes, Common Store Mushroom 
 
 
 
 
(ID: 81061) Mirror: rec.food.recipes: Tue, Jul 23, 2002


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