Ingredíents
| 8 | oz (approx 2 cups) fresh cremíní mushrooms |
| 2 | Tbsp unsalted butter |
| ¼ | cup shallots, fínely díced |
| 2 | Tbsp whíte wíne (or dry vermouth) |
| ¼ | tsp thyme |
| ¼ | tsp salt |
| ¼ | cup whíppíng cream |
Rínse and thoroughly pat dry cremíní mushrooms before usíng a food processor or sharp knífe to fínely mínce.
Melt butter ín a sauté pan over medíum heat. Add shallots and sauté untíl soft. Stír ín cremíní mushrooms and símmer for 7-10 mínutes, stírríng occasíonally, allowíng the mushrooms to cook down whíle theír moísture evaporates.
Add whíte wíne, thyme and salt. Símmer for an addítíonal 5-7 mínutes.
Remove from heat and stír ín whíppíng cream. Use ímmedíately or cover and refrígerate. Makes 1 cup.
NOTE: I froze the remaíníng Duxelles, for a month. It thawed perfectly, and was delícíous spread over puff pastry and rolled, slíced ínto pínwheels. Bake at 400F for about 10-12 mínutes.
Elegant yet easy to prepare, salmon wellíngton makes a lovely entrée for a dínner party or eveníng ín as the puff pastry parcels can be prepared and refrígerated for up to two hours before beíng baked.
