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2 1/2 pounds cultivated white mushrooms -- cleaned, stems trimmed, thinly sliced
3 large shallots -- peeled and minced
8 tablespoons butter
1/2 teaspoon salt
Freshly ground black pepper
Place the mushrooms, shallots and butter in the insert of the slow cooker. Cover and cook on HIGH for at least 8 hours, until the mushrooms are very soft. Turn off the slow cooker and let the mushrooms cool slightly.
Pour the mushrooms and liquid into a strainer placed over a bowl. Save the cooking liquid.
Transfer the mushrooms to the work bowl of a food processor and pulse until the pieces are very small, but don't let the mixture become a smooth puree. Stir in salt and pepper to taste.
Some recipes call for duxelles also require some of the liquid. The cooking liquid can be used on its own to enrich soups, stews, sauces and risotto. Store the pureed mushrooms and their liquid separately in small resealable plastic bags and tightly covered containers, respectively. Store both in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
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