Flecked with mushroom duxelles, lemon and herbs, trotter mushroom sauce is one of the richest sauces for fish I know of. When I have trotters, the first thing I usually make are crispy-fried cakes, but this earthy, mushroomy, herby sauce lifted with lemon is a great recipe for using up leftover minced trotter (you’ll have…
Duxelles
Duxelles are one of the best, space-saving ways to preserve your harvest.
Duxelles, or finely chopped mushrooms cooked with shallots, a pinch of thyme, and sherry named for the French Nicolas Chalon du Blé, marquis d'Uxelles, is one of the most classic ways to preserve mushrooms, a fantastic space-saver, and make a great addition to soups, sauces, butters, and just about anywhere rich mushroom flavor would be welcome. Most wild mushrooms can, and should be made into duxelles if you have time, and / or excess mushrooms.
Venison Pot Roast with Chanterelle Stuffing
I was a good mushroom hunter last year, and made plenty of chanterelle duxelles for the Winter, both to save freezer space and as I love having a seasoned concentrate around. There’s lots talk about making duxelles, but definitely not as much illustating the actual uses of the finished product. With that in mind, I…
Grilled Hen of the Woods Duxelles
We’ve all been there, you came upon your hen tree, or maybe you just stumbled on a new one, and it’s packed with pounds and pounds of clean, fresh hens. Finding them was the easy part. Now comes the work of bringing them home, along with hours of cleaning, cooking and processing. With mushrooms so…
Hen of the woods fritters
If you hunt hen of the woods, you’ve probably had the problem of not knowing what to do with large-sized hens that pop up during the season. Hens are the best young, but it’s easier said than done to get them at that perfect, tender, button stage. Thankfully, and in some ways unfortunately, they stay…
Pan Roasted Chicken Breast with Duxelles Sauce
You had a great mushroom hunting season, you crushed the chanterelles, boletes, and all the mushrooms you wanted to get. You made duxelles, and put some in the freezer for a rainy day in the off-season. Great, but now what do you do with the duxelles? Duxelles in stuffings and such is great, but…
Fresh Wild Mushroom Duxelles
The one and only mushroom duxelles. This is one of the oldest, most traditional, and especially useful recipes for preserving mushrooms there is along with simply drying, and mushroom catsup/ketchup. At it’s heart its really just a finely chopped, concentrated mushroom base-nothing too crazy. It’s a lot more though. Duxelles is a mother ingredient, one…
Dried Mushroom Duxelles
One of the simplest, and most approachable recipes. A duxelles is a classic way of using mushrooms, it involves cooking a bit of shallot (or ramps!) in a pan, then adding mushrooms and cooking them down in their own liquid the exude, adding some herbs, then chopping them finely. As one of the most delightful…