Delicious duxelles delight – Mushroom trinity


Plain and simple, yes. Boring? Absolutely not…

Heat butter in a skillet until it is quite hot but not brown.

Sauté finely chopped onion and shallots, until just barely translucent. Sprinkle with a pinch of dried thyme. Remove from heat and place in a warm dish.

In the same skillet, sauté finely sliced garlic. Lower the heat and watch closely. When the garlic is soft, mash it with a fork. Sprinkle with a little salt and freshly ground pepper and add it to the onions in the waiting dish.

Add more butter to the hot skillet. Increase heat, but be careful not to burn it. Toss finely chopped (not minced) white button mushrooms in the butter to coat.

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Sizzle the mushrooms on very high heat, just once over lightly. Quickly sprinkle with a pinch of dried thyme. No salt.

Add it to the waiting warm dish.

Now, deglaze the skillet with your favourite brandy or wine. Reduce the liquid to almost nothing and scrape the skillet drippings into the waiting warm dish.

The mushrooms might start to leak liquid. If cooked swiftly on high heat, this is less likely to happen. Watch closely.

Now add to the hot skillet a quarter cup of half and half cream. Scald, and bring the warming dish contents back to the skillet. Merge all the flavours.

Gently reheat and serve one of several ways: On toast as a midnight treat, or use it as stuffing to make savoury profiteroles. It’s a beautiful choux paste delight.

Or as a delightful tempt-your-taste-buds treat, serve on crispy black olive bread, as tapas.

To indulge your senses further, sprinkle the mushroom trinity with crumbled blue cheese or fresh grated Parmesan.

However you serve it, sprinkle with homemade fresh crispy bacon bits and a fluttering of fresh chopped parsley and/or fresh basil. (Mint doesn’t work.)

A bold red wine such as shiraz goes beautifully with this treat and cleanses the palate.

You will find this charmer on your table often. Guests will rave, and family will indulge in the sensory love from the kitchen as the fragrances permeate the air.

The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.


  1. Add to the file. Another mushroom recipe worth noting: Gourmet Cooking with the REALTOR® in Mind… Just look what you can do with only one mushroom…

    Stuffed Breaded Wiener Schnitzel (& red cabbage & spaetzle)

    Grill a portobello medium mushroom, sprinkled with olive oil and white Balsamic vinegar mix. No salt. Chop the grilled portobello mushroom fine but not minced.

    Mince a small shallot. Mash a small, poached in butter, garlic clove and add the minced shallot. Sauté.

    Add two small diced prunes. Add one chopped coarsely, marinated fig from your special cognac treat jar.

    Stir skillet mixture on medium heat. Add a tablespoon of the cognac fig syrup from your marinating treat jar. Sprinkle with salt and fresh ground pepper. Remove mixture from stovetop and let come to room temperature.

    Pound two medium large veal cutlets until quite thin. Keep flat and fill with the mushroom mixture (the scents are amazing), and a sprinkle of Asiago grated cheese.

    Peg closed with a strong toothpick or two at the side seam.

    Using typical breading technique: flour, egg wash and fresh loose breadcrumbs, coat each veal package and set aside momentarily.

    In a large skillet with low sides (you don’t want steam) melt butter till golden but not brown.

    Gently slip stuffed breaded veal cutlets into the foaming hot butter. Keep heat at medium setting. Do not cover. Add more butter if needed, when you turn the cutlets.

    Continue to keep heat at medium; you don’t want the veal to curl and get tough. Do not overcook. This meat cooks very quickly and the stuffing is already cooked.

    You don’t want to burn the bread coating but you want it a beautiful golden colour, and you only want to turn it once. So watch closely.

    This stuffing will work for chicken breast, or turkey or other fowl equally well. And even with breaded pork cutlet, too.

    Remove cutlets from heat and raise burner temperature just slightly. Deglaze skillet with cognac. Alcohol burns off.

    Add a cup of half and half cream to the skillet, scraping stuck on bits from the hot skillet as cream thickens. Watch closely, and keep heat medium high.

    Reduce by half. Takes a few minutes. Don’t rush it. Sprinkle sauce with a little grated Asiago cheese. Remove skillet from stovetop. Cover skillet so skin doesn’t form on the cream sauce.

    Drizzle sauce over cutlets just at serving time.

    Ideal served with homemade buttered hot fresh spaetzle noodles with the sauce. Sprinkle with fresh chopped parsley.

    And a perfect side for this is my wonderful melt in your mouth red cabbage. (Watch for next REM recipe for red cabbage.)

    You have made my upscale version of a Tyroler schnitzel (mushrooms enveloped in). You won’t have leftovers.

    Serve with slightly chilled Winzertanz for best match.

    From Lady Ralston’s Kitchen: A Canadian Contessa Cooks

    Carolyne L ?


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