Description
The history of the recipe duxelles mushroom paste (duxelles) takes in the 17th century when he lived and worked wonderful the chef françois Pierre de La Varenne. He belongs to many culinary inventions, one of which recipe dyukselya, as he noted, the universal mushroom pasta. Based on only three main ingredients, you can make a marvelous appetizer, delicious filling for pies, and thanks to the amazing mushroom scent this paste can serve as a wonderful seasoning for soups.
Ingredients
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Mushrooms
500 г
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Shallots
120 г
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Butter
40 г
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Spices
Cooking
Mushrooms wash and finely chop the broad knife in the mushroom chips, it is important to obtain the desired paste consistency and save valuable juice and flavor of mushrooms, so neither blender or grinder do NOT USE.
Clean the shallots and finely chop. You can cook with a mixture of shallots and onions, but completely replace the onions is not recommended. From regular archery variety Shallots with a rich biological composition. It contains more mineral substances, sugars, ascorbic acid, it has high dietary and medicinal properties.
To prepare mushroom pasta is good butter to replace vegetable oil or margarine is not.
Next, we will need a deep fryer or a deep pot or pan and cooking paper. Cut paper circle with a diameter of 4-5 cm larger than the diameter of the dish. In the center of the circle to cut a small hole the size of a pea of pepper. In prepared bowl, heat the butter and fry the onion until transparent.
To the onions add the chopped mushrooms with a knife. By the way, the mushrooms can be replaced by white or other wild mushrooms.
Cook on medium heat with constant stirring for 8-10 minutes, to drain the first water.
It's time to apply our paper clipping. Diminish the heat to low and cover the mushroom the mass of paper around.
Important paper circle to put flush on a mushroom ground so that the sides were a small skirt, and between the mushrooms and the paper was air. Leave the mushrooms to simmer on low heat for 30 minutes. Not to stir! During the fighting, almost without air, the steam will come out from the hole in the center, and a mushroom flavor to concentrate and stay inside.
After 30 minutes the paper is removed, the fire to increase, to evaporate remaining moisture.
Ready mushroom pasta season with salt, pepper and other spices to taste. I added ready mix mushrooms with herbs, but you can skip this step, the pasta is perfect and so.
The result is a 500 g cooked pasta stored in the refrigerator for a week, it can be frozen.
If you use for sandwiches, pasta, a little warm up.
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