Plum-mushroom Duxelles Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1/2 tsp: Soy sauce,
2/3 cup: Onion, (s), chopped
1 small: Prune plum,
2 cup: Button mushrooms,
Pitted and chopped,
Chopped, abt 8oz
Skin left on,
1/2 tsp: Salt,
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 Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 36
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
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 Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 36
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
Tags
Condiments