As we continue prepping for our Chicken Prince Orloff, I am reminded that Larousse Gastronomique describes duxelles as a ‘kind of a mushroom hash’ – tho’ I much prefer Julia’s use of parsley, and my substitution of rosemary for tarragon – to the nutmeg they call for. The addition of two shallots, though, intrigues me, and I will make a note to try them when next I hash my ‘shrooms.
IRREGARDLESS – back to the ‘shrooms!
With the soubise in the oven, now would be the perfect time make your hash. AND REMEMBER – if you’re doing this all in order, you can keep using your food processor without washing everything at each step – BONUS!
•1/2 lb fresh mushrooms
•Fresh parsley (to make 3 tbsp minced)
•1/2 tsp dried rosemary – as I noted above, Julia called for tarragon, which I don’t really care for (it has that icky (to me) hint of anise), and so do not keep in the house
•2 tbsp butter
Trim, wash, and coarsely chop your ‘shrooms, them tumble ‘em into the bowl of your food processor, still fitted with the metal blade. Pulse on and off to turn them into 1/8 inch pieces. Transfer to a fresh kitchen towel, gather into a ball, twist and squeeze to extract as much of the ‘shroom juice as possible. Julia tossed this together, whipped hers into a cunning purple towel, and brought forth a stream of juice reminiscent of Niagara Falls. My towel got well and truly damp (maybe it was the stripes?) – in any event, it seemed to work.
If you plan on adding shallots – peel, chop a bit, and pulse in your processor until well diced. Set aside. Grab a good handful of fresh parsely, and mince in the processor – again pulsing.
Melt the butter in a frying pan over moderately high heat. Add the ‘shrooms (and chopped shallot, if you’re adding them) and sauté, stirring, for five to six minutes until they begin to separate.
Remove from heat, stir in the parsley and rosemary, and season to taste with salt and pepper.
If you’d like, you can make a TON of this stuff well ahead of time and freeze the results – I’d suggest in ice cube trays just until set and then into a freezer bag.
If you’re making everything at once, stir half of your duxelles into the soubise, and reserve the remainder for the big finish.
TOMORROW! THE! BIG! FINISH! (see you then)