Wild Mushroom Duxelles

Duxelles, pronounced duck-cell, originates from France. Duxelles mainly consists of mushrooms commonly used for stuffing. It has a beautiful rich earthy flavor; we are doing our own little local twist by using mushrooms we have foraged on Prince Edward Island.

Course Main Course

Prep Time 5

Cook Time 10

Author Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)

Ingredients

226 g Wild Mushrooms
30 ml Canadian Canola
45 ml Shallot - Brunoise
5 ml Thyme chopped
5 ml Sage chopped
10 ml Black Garlic
Salt to taste
Black pepper to taste
60 ml dry vermouth

Instructions

Gather Ingredients
Finely chop Mushrooms (food Processor)
Brunoise Shallots
Finley Chop sage and thyme
Heat nonstick pan to high- medium heat
Start sweating off onions and garlic until translucent
Next add in mushrooms and chopped herbs
Cook until there is no more liquid
Deglaze with Vermouth
Taste and add in desired amounts of salt and pepper.

Notes

Tip: You can squeeze out liquid from the mushrooms in a cheesecloth to speed up the cooking process.