Sunday, 5 September 2010

Mushroom Duxelles Sauce for the Pantry

This is a recipe for the pantry for the winter months that I intend to have a go with.  Although my mushrooms will be the puffballs that OH obtained yesterday and also this morning for me.


3oz butter
8oz onions peeled and finely chopped or grated
1 1/2lb flat mushrooms finely chopped
1 teaspoon mixed dried herbs
1 teaspoon of paprika
1 pint dry white wine
1 pint of stock
1/2 teaspoon of salt
1/2 teaspoon ground pepper
grated rind and juice of 1/2 large lemon

Cooking time about 25 minutes

This recipe comes from a very old cook book I bought when I first got married The St Michael Cookery Library Home Preserves by Jackie Burrow ISBN 0 904230 81 3.

To Quote;|

"This makes a thick concentrated mushroom sauce. It is often made in French cooking when it is used to flavour other sauces.  It can also be used as a condiment sauce on the side of the plate."

Melt the butter in a saucepan add the onion and fry gently for 5 minutes.

Add the mushrooms and fry fir 3 minutes then add the herbs and paprika and fry for a further three minutes.

Add the wine, stock, salt and pepper and lemon rind and juice.  Boil rapidly until nearly all the liquid has evaporated, but the mushrooms are still moist to give a thick sauce. This will take approximately 15 minutes depending on the size of the pan.  Stir occasionally to prevent sticking and frequently near the end, when most of the liquid has evaporated.

Spoon the sauce into prepared bottles or jars prsesing down well to prevent air spaces forming in the jars. Cover and sterilise by the hot water bath method.  Label and store.

Makes about 1 1/4 pints.

Am off to play

Catch you all later

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