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Mushroom Duxelles
Appliance: Rice Cooker - 4 to 8 cup capacity
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This recipe is part of the Gluten Free Collection
Ingredients
   1 pound fresh mushrooms (white, cremini, other or a mix)
   3 tablespoon butter
   1/4 cup shallot, finely minced
   2 tablespoons sherry, Madeira, port, Marsala or vermouth (optional)
   Salt, to taste
   Pepper, to taste


Directions
Clean mushrooms, trim or remove any woody stems and quarter. Fit a food processor with the blade attachment. Working in batches, fill the bowl of the food processor no more than halfway with mushrooms. Pulse just until mushrooms are finely chopped. Do not overwork. Transfer to a small bowl and repeat as needed.

Place the butter in the inner bowl of your rice cooker and push Cook button. Use saute setting, if applicable. Once the melted butter stops foaming, add the shallots and cook until soft and translucent, about three or four minutes, stirring occasionally. Add mushrooms and cook, uncovered if possible, stirring often, until all of their liquid has been released and has evaporated, 5 to 10 minutes, depending on your machine. Add the wine, if using, and continue to cook, stirring frequently, until all of the liquid is gone once more, and the raw taste of the alcohol has cooked away, about 5 minutes, or so. Season to taste with salt and pepper.

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