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Mushroom Duxelle Recipe
Mushroom Duxelle
Ingredients:
- 4 medium shallots, halved
- 4 tbsp. butter
- 8 cups / 750g mushrooms, stems removed quartered
- 4 tbsp./ 30g parsley, finely chopped
- 1 tsp. salt
- 1/2 tsp. pepper
Yield:
2lbs./ 750ml
Method:
Secure lid on Vita-Prep container. Set speed controls to Variable, #3. While machine is running, feed shallots through lid opening. Allow machine to run for 5-10 seconds for fine chop. Sauté shallots in butter. Meanwhile, place mushrooms (chopping only 1 cup, 250ml at a time) in Vita-Prep container. Secure lid. Set speed controls to Variable, #3 and quick pulse 10 times for fine chop. Set aside each chopped cup. Add mushrooms to shallots and continue to sauté until liquid is evaporated. Add parsley, salt and pepper; sauté 5 more minutes.
Suggestions:
Fillings for omelets, spread for crostini, combine with other ingredients for stuffed mushrooms, add soufflé base, enhancement to meat and poultry stuffings, flavor sauces and soups.
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Please note that this recipe was specifically designed to be made using the Blender Extreme 3+HP 37,000 RPM.
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