Yield: Yields about 3/4 cup.
Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling for Potato Pancakes (Latkes).
Mushrooms are 90% water; the long, slow cooking of duxelles will evaporate the water and concentrate the mushroom flavor. Save any leftover duxelles in the freezer—it’s great in omelets, stuffed under the skin of a roasted chicken, or stuffed in baby squash or cherry tomatoes.
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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