These ‘shrooms sautéed in butter get a fancy French name because of the way they are sautéed in butter.
Shown here, spread out on puff pastry, then topped with Bacon Jam, you can see that they are very finely chopped, which could be a lot of work, but then, I have a food processor, so a few pulses, and all is good.
I do love me my modern technology, as with the multi cooker and immersion blender from yesterday’s project.
INGREDIENTS
•1 lb fresh ‘shrooms
•2 small shallots, finely chopped
•1 clove garlic, minced
•5 to 6 sprigs fresh parsley, finely chopped
•4 tbsp (1/2 stick) unsalted butter
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp kosher salt
•1/2 tsp black pepper
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Finely chop the ‘shrooms – as I noted above, a food processor works a treat here – and set aside for a few minutes.
Melt the butter in a large pan over medium heat, then add the shallots and garlic.
Cook, stirring often, until tender, about three minutes.
Add the ‘shrooms, Sherry Peppers Sauce, salt, and pepper and continue to cook until the ‘shrooms have softened and any pan liquids have been cooked off.
Remove from the heat and stir in the parsley.
That is it!
So, with our Bacon Jam made and our duxelles resting in a bowl, we are ready for the main event… Beef Wellington.
Tomorrow…