Blue Moon Mountain Mushrooms

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Duxelles Sauce/Spread






Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallot
  • 1 garlic clove, minced
  • 1 pound assorted mushrooms (such as shiitake and blue oysters), stem ends trimmed, finely chopped
  • Coarse salt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper
Directions
  1. Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.


Add to crackers, chicken, steak

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The mix freezes beautifully so prepare some now while mushrooms are at their peak, and you'll be able to feast on it for up to a month.