Mushroom Duxelles

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Credit: Ashley Gurke, Production Cook, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010


8 oz. crimini mushrooms, cleaned, finely chopped
1 T. butter
2 T. minced shallot
2 t. fresh minced thyme
1 T. dry sherry
Salt and pepper, to taste


Method: Remove moisture from mushrooms. Heat medium-sized sauté pan to medium high; add butter. Once butter is melted, sweat shallot. Add mushrooms and thyme; cook until liquid is almost completely evaporated. Add sherry; cook until completely evaporated. Season with salt and pepper. Cool. Reserve.

Sizzle - Fall 2010 Issue


8 oz.


Side, Sizzle

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