Ingredients
Directions
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Use this sauce over any dish of your choice or this preparation freezes beautifully to preserve for later use. Enjoy!
- 3 tablespoons olive oil
- 1/2 pound Shiitake, cleaned, stemmed, and coarsely chopped
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 1 cup port wine
- Salt and black pepper
Directions
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely. Use this sauce over any dish of your choice or this preparation freezes beautifully to preserve for later use. Enjoy!
RSS Feed
