Duxelles

Duxelles - they're all the rage right now (apparently!).  They've turned up in two of the cooking magazines I get and I was reading about them in two different cookbooks recently.  So, what are they?

Lots and lots of mushrooms.

Duxelles is a prepared mushroom dish that you can use as a flavoring, topping or taste-booster in other dishes.  Like salt, stock, anchovy paste or other enhancers, it's an addition that boosts other flavors - and something we've never tried before.

So, into the food processor went all the mushrooms...

And out came this giant quantity of spongy, chopped mushrooms.  We cooked them with olive oil, some onion, garlic and leeks until all the liquid was evaporated - that took some time!

Then we used them in a salmon dish and a potato gratin.

Comparing the two we had a clear winner.  Including the duxelles with the potato dish gave the potatos deeper flavor.  With the salmon, they were a good note, but a little lost in the saucy fish-flavored broth that collected while the dish cooked.

Lucky for us, the recipe made a significant quantity of duxelles, so we've got two freezer bags we'll be using for upcoming recipes to see how we can use this treat best.

If you want to make some of your own, here's a recipe:

Duxelles

Process 1 lb of white mushrooms in the food processor until finely chopped.  Only put about 6 mushrooms in the food processor at a time, working in batches, pulse about 15 times until the mushrooms are chopped, but not pureed. 

Heat a teaspoon of olive oil in a pan and add:

1/4 cup chopped onion and 1 clove minced garlic, a dash of salt and pepper.

Cook over medium heat, stirring frequently, until most of the liquid has evaporated.  About 25 minutes.

Remove from heat and stir in 1/4 cup minced parsley.  Season with salt and pepper to taste.

The recipe can be multiplied to produce extra for freezing.

We used about 1/2 cup duxelles in the gratin.

Salmon and Lentils

Beans. They're the red-headed step-child of my pantry.  I should do more with them, take them out, show them the world.  Instead, they sit there in my pantry.  I tried dressing them up, putting them in glass jars and that made them look better, but there they sit, undisturbed, like some display at a restaurant never meant to be eaten.

Beans - I promised myself -I'm going to learn how to cook with you more.

That was before we discovered lentils.

Lentils are family friendly.  No lengthy soaking, no transferring between pots of water and soaking over night.  They're the perfect gateway bean!

They require a little soaking, but 15 minutes is just the right amount of time to chop and saute some veggies (cover a cup of lentils with boiling water - I microwave it then pour the lentils)

Lentils are great with the classic italian combination of leeks (onions, if you don't have leeks), carrots and celery.  Soften them in a medium-hot saute pan with some olive oil - about 8 minutes.

Add the lentils and cover with chicken broth (about 2 cups), add a couple of tablespoons of tomato paste, 1/2 teaspoon dried thyme and some salt and pepper.  Simmer until the lentils are soft, about 25 minutes.

This is great for kids - lots of chopping, a little stirring.  We served ours with some grilled salmon,  but it's also wonderful next to chicken.  If you have some leftover rice from another meal, mix it in with any leftover lentils for an easy lunch the next day.

Lentils - next thing you know we'll be cooking with beans!