*  Exported from  MasterCook  *
 
                              Mushroom Duxelle
 
 Recipe By     : David Leo Banks of Harry’s Savoy Grill, Wilmington, DE
 Serving Size  : 6    Preparation Time :0:40
 Categories    : New American Cuisine             Condiments
                 Vegetable Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Kennett Square mushrooms -- minced very fine
      1/2  ounce         shallots -- minced
      1/2  ounce         onions -- minced
    3      ounces        white wine
    1                    bay leaf
    2      ounces        heavy cream
    1      pinch         salt -- to taste
    1      pinch         white pepper -- to taste
    2      tablespoons   butter
    2      tablespoons   flour
 
 STEP ONE: Prepare the Beurre Manie--
 To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour
 together in your hands to form small balls.
 
 STEP TWO: 
 Mince the mushrooms very fine. Combine all the ingredients, except the Beurre
 Manie, and boil until almost dry. Remove from heat and stir in the Beurre
 Manie to thicken the mixture. WARNING: Do not allow the mixture to boil after
 you have added the Beurre Manie to it.
 
 Serve as part of “Grilled Grouper Savoy Grill” (see recipe of that name in
 this cookbook).
 
                    - - - - - - - - - - - - - - - - - - 
 
 Suggested Wine: Loire Valley Sancere
 Serving Ideas : Grilled Grouper,Sweet Corn Relish,Tomato Coulis
 
 
 Nutr. Assoc. : 930 1358 999 0 0 0 0 0 0 568

Plain Text Version of This Recipe for Printing or Saving