How to pronounce duxelles
Now I’ve been making duxelles for years, but evidently I’ve been saying it wrong all this time. Pepé has just informed me that he will be walking out of the kitchen if I don’t start saying it correctly. I guess it is a French word and he is French, so it’s the least I can do. I thought it was pronounced “ducks el”, but now I know better and will pass it along to you so you don’t have an angry French nutcracker giving you the stink eye. It is pronounced, dük-´sel or dook-´sel. Either way you say it, it’s magnifique!
This is the best way to preserve chanterelles
We have tried to preserve chanterelles many different way over the years and this is honestly, the only way that I have been satisfied with so far. Drying them doesn’t work because they don’t rehydrate as well as other mushrooms and seem to stay a bit hard. Freezing them results in about the same as drying them. Some people preserve them in vinegar, but I wouldn’t want my dish to have that flavor unless I chose it specifically for that dish. I have come up with several recipes that uses the preserved chanterelle duxelles which I will post and add links to very soon.
What can I cook with my duxelles?
Here are some (links will be added when recipes are posted): Chanterelle and Saffron Risotto with Seared Scallops, Chanterelle Ravioli from Homemade pasta with a Lemon Cream Sauce, Venison and Chanterelle Stroganoff, Chanterelle and Scrambled Eggs on Toast, Sausage and Chanterelle Pizza, Chanterelle Miso Soup, Pork Tenderloin with a Chanterelle Cream Sauce and Chanterelles with Jumbo Lump Crab Meat.
You can also serve chanterelle duxelles on toast points with whipped goat cheese and fresh parsley, add it to omelets or a savory tart. This duxelles can also be used as the base for a mushroom wine sauce or you can mix it with other mushrooms for a variety of dishes.
Prepare your duxelles to be eaten right away, or store it in the freezer so you’ll be able to feast on it throughout the year. As long as you freeze it with as little air exposure as possible, such as a vacuum sealer or a zip-lock bag, you can still use it up to a year.
- 2 Tablespoons Unsalted Butter
- 1/4 Cup Shallot finely chopped
- 1 Garlic Clove minced
- 1 Pound Chanterelle Mushrooms (finely or coarsely choppeI do separate batches each way
- 1/4 Cup Dry Vermouth
- 1 Tablespoon Flat-Leaf Parsley finely choppe(optional because you can always add it to your dish later
- Salt and Pepper to Taste
- Melt butter in large skillet over medium heat. Add shallot and garlic to the pan. Stir frequently until softened, about 1 or 2 minutes. Careful not to burn or it will taste bitter.
- Add mushrooms season with salt and pepper. Cook and continue to stir frequently until mushrooms have softened and released their liquid, about 5 minutes.
- Raise heat to medium-high and add the dry vermouth and parsley. Continue to cook until liquid has mostly evaporated, but not totally dried out, about 3 minutes more. Taste and season with more salt and pepper if needed.