Sauteed mushrooms and onions duxelles is worth another look.
The last time I made a big pan of cornbread dressing, I added a generous amount of chopped mushrooms to the recipe. They cooked down with the celery and onions and gave the cornbread dressing a wonderful earthy richness.
This completely renewed my appreciation for cooked mushrooms and onions, otherwise known as mushroom duxelles, the old classic French mixture slathered on the tenderloin before encasing it in puff pastry in Beef Wellington. It’s also a great appetizer to spread on toast, and of course in any kind of bread stuffing or dressing. But, let’s not stop there. Use this secret umami mix on any plain vegetable to instantly transform it into a sophisticated side dish. Blend the duxelles with mashed or roasted winter squash, so ideal for the holidays. Replace the usual marshmallows with duxelles and give sweet potatoes a savory flair. Toss it with green beans or peas. Swirl it in mashed or twice baked potatoes. Brussels sprouts, broccoli, carrots, yeah!
First, cook the vegetables how you like and add the duxelles before serving.
Use butter or olive oil or a combination of the two in the duxelles recipe. The most important thing is to cook the mushrooms and onions down until the mixture is very, very soft and fragrant. You’ll know it’s ready by the aroma. Fancy porcini mushrooms are a plus. A reconstituted package of dried porcinis combined with regular button mushrooms will also boost the flavor.
- 1 medium onion, chopped
- 12 ounces mushrooms, finely chopped
- 3 tablespoons olive oil or butter
- 1/4 cup sherry, white wine, port, Madeira
- Pinch of dried thyme or fresh chopped
- Salt and pepper, to taste
Cook the onion in the olive oil over medium-high heat until softened, about 5 minutes.
Add the mushrooms and cook until very soft, and lightly browned, about 15 minutes.
Add the sherry and cook until it has evaporated about 3 minutes.
Season with thyme, salt, and pepper. Makes about 1 1/2 cups.