Earthy Truffle Mushroom Duxelles
Indulge in this exquisite truffle foraged mushroom duxelles, a rich blend of finely chopped wild mushrooms, shallots, and a splash of white wine. This luxurious spread boasts nutty flavors and earthy undertones, making it a perfect complement to meats, crostini, or as a filling for savory pastries. Elevate your culinary repertoire with this timeless classic that speaks to the heart of gourmet cuisine.
ingredients
- 2 cups foraged mushrooms (chanterelles, morels, or porcini), finely chopped
- 1 medium shallot, finely minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine (Sauvignon Blanc works well)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt (or to taste)
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- 1 tablespoon truffle oil (optional, for an enhanced truffle flavor)
steps
- 1.
Heat the olive oil and half the butter in a skillet over medium heat until melted.
- 2.
Add the minced shallot and sauté until fragrant and translucent, about 3-4 minutes.
- 3.
Add the finely chopped mushrooms and cook for 5-7 minutes, stirring often, until the moisture has evaporated.
- 4.
Pour in the white wine, allowing it to simmer until almost completely absorbed, about 3-5 minutes.
- 5.
Season with salt and pepper, stirring well to combine and cook for an additional 2-3 minutes for flavor absorption.
- 6.
Remove from heat and stir in the remaining butter and truffle oil (if using) for an extra layer of flavor.
- 7.
Let the duxelles cool slightly before serving or storing in an airtight container.
- 8.
Garnish with fresh parsley before serving, if desired.
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