A break from traditional duxelles, this recipe uses grilled hen of the woods, cooked first in large clusters.
Keyword: Duxelles, Hen of the woods mushroom
5lbfresh wild mushroomscleaned, caps and stems roughly chopped.
5tbspshallotdiced 1/4 or chopped roughly
1teaspoonfresh ground black pepper
1/4cupflavorless oillard or butter
1tablespoonfresh chopped thyme
Clean the hens meticulously. Only use those portions that are perfectly clean.
Prepare a grill.
Oil the mushrooms, then grill until cooked, be careful not to overcook the mushrooms which would dry them out. Washing the mushrooms while cleaning actually helps them to not dry out here.
When the mushrooms are cooked, allow them to cool for a few minutes, then break them into manageable sized pieces that will fit in your food processor and pulse them until finely chopped. Do not overpulse or attempt to puree.
Heat the oil in a large saute pan. Add the shallots, cook for a minute or two, then add the mushrooms, season with the salt and pepper, and cook for a few minutes more. Add the water to refresh the mushrooms, then cook until the pan is nearly dry.
Add the sherry, then cook off the liquid until the pan is dry. Remove the pan from the heat, taste, adjust for salt if needed.
Cool the duxelles, then pack into a container and freeze, or refrigerate for up to 1 week.