Wild Mushroom and Shallot Duxelles is a modern British recipe (based on a French original) for a classic flavouring made of dried field mushrooms cooked with shallots and wine. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Mushroom and Shallot Duxellese.
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For how to dry mushrooms, see this sites dried mushrooms recipe. These duxelles can be frozen after preparation if you make a large batch. They are good in any French-style recipe that calls for duxelles. They can also be used in 'Hawaiian' style mushroom pizza, or in sweet mushroom rice with cashews and raisins.
Ingredients:
1l (4 cups) dried field-type mushrooms (any of St George's Mushrooms, Horse Mushroom, Field Mushroom and Prince mushroom [Agaricus augustus]) (older specimens),
250ml of water
120ml white wine
60ml olive oil
4 shallots, peeled and halved
5 fresh basil leaves
salt and freshly-ground black pepper, to taste
Method:
Combine everything except the salt and pepper in a food processor, then process until well chopped (but do not purée).
Turn the mixture into a deep frying pan or wok. Cook over low heat for 30–60 minutes until most of the liquid has evaporated away and the mixture is almost dry. Take off the heat, season with salt and freshly-ground black pepper then turn out into a bowl and allow to cool.
