Mushroom and Spinach Duxelle

Mushroom and Spinach Duxelle

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Credit: Patrick O'Brien
Sizzle, Summer 2014


8-10 oz. spinach
¾ lb. button mushrooms
1 T. clarified butter
4 oz. breadcrumbs
½ t. salt
½ t. pepper


1. Clean and dry spinach and mushrooms.

2. Dice mushrooms; squeeze out moisture.

3. Saute mushrooms in butter until start to brown.

4. Add chopped spinach one-fourth at a time to wilt. Season; cool.

5. Mix in breadcrumbs to bind.

6. Season with salt and pepper.

Sizzle - Summer 2014 Issue


4 servings


Side, Sizzle

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