I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 290/524 (from Julie's count)...but really 659

Tuesday, May 6, 2014

VEGAN DUXELLES

[Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance)]

...this is a preliminary recipe for the one that follows...Stuffed Mushrooms...

Julia says that this dry mushroom flavoring can be kept in the fridge for weeks or may be frozen...

...not in this recipe...but Julia does give specific chopping instructions...hold you knife perpendicular to the surface with both hands and chop straight up and down...
...then, put the minced mushrooms in the corner of a clean towel...a handful at a time...
...and twist and squeeze out all the moisture...the key here is that the mushrooms need to be very dry...
...chop up some shallots or green onions...
...and sauté them in some Earth Balance and oil for a few minutes...
...season with salt and pepper...add some Madeira or brown stock...
...and boil rapidly until liquid is reduced to nothing...and your Duxelles are done...

Substitutions:
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp. 515-516

No comments:

Post a Comment