Le Quack?
When I first heard the name of this easy-but-tasty appetizer, I thought, "Mmmm, duck." Not exactly.
Ingredients (4 servings)
1 oz. Shallots, chopped
3 cups mushrooms, finely chopped (not washed - I prefer to carefully brush off the mushrooms, mixed, wild)
1 T butter
Juice of 1/2 lemon plus dry white wine or sherry
Sweat shallots in butter for 5 minutes – cook until translucent, but do not allow them to color. Add chopped mushrooms and lemon juice to a small saucepan containing the shallots. Cover with a parchment paper lid, cut to size of pan with small hole cut in center. Cook on medium heat until all moisture has evaporated. Transfer duxelles to bowl and cover until needed.
Couple duxelles to fresh baguette slices to make a fabulous, wine-friendly party snack. It can also guest star in an all-burgundy evening, white or red.
Comments