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Recipes
Mushroom Duxelle
A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche. For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins. Chill in the fridge where it shoud keep for up to 5 days There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.
Mushroom Duxelle
Serves 2
½ medium red onion, finely diced ) These can be 'whizzed' together
200g button mushrooms, finely chopped ) in a food processor to make then really fine
1 tablespoon sunflower/rapeseed oil
1 clove garlic, crushed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon (thyme also goes well)
sea salt and freshly ground black pepper
- Heat the oil in a saute or frying pan, add the onion and sweat over a gentle heat until the onion is starting to go transparent – about 1 min.
- Add the finely chopped mushrooms and continue to cook for a few minutes.
- Add one crushed clove of garlic and stir round, then add the fresh or dried herbs – tarragon or thyme go well.
- Season to taste with sea salt and freshly ground black pepper.