Duxelles

I've been thinking about bruschetta toppings for a dinner party and remembered an old favorite - mushrooms.  While one could just sauté up some mushrooms and use that as a serviceable topping, I am more inclined to make a version of a duxelles sauce.  This one is thicker than the traditional since I'll be using it as a topping rather than a sauce.  I like to add sherry to my duxelles as well.  Sherry and mushrooms go well together. The sherry brings out the earthiness of the mushrooms and adds another savory note of its own.

Duxelles

• 10 ounces cremini mushrooms or large portobellos, finely chopped (you need a flavorful mushroom - don't make this with white mushrooms)
• 1/4 cup shallots, minced
• 1 Tablespoons butter
• 1 Tablespoon olive oil
• 2 Tablespoons Sherry
• 1 1/2 Tablespoons flour
• 2 Tablespoon mixed herbs (parsley, thyme, rosemary, sage), minced
• 1/2 cup chicken stock, cold
• 1 Tablespoon whipping or heavy cream
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Preparation 

Finely chop mushrooms and mince shallots. In a skillet add butter and oil and heat over medium flame until butter is melted. Turn heat to low and add shallots, cooking until they are translucent - be careful not to let them brown.  Turn up heat to medium and add mushrooms.  Cook until they release their water and it is mostly cooked off.  Add herbs and sherry and cook for 1 minute.  Add flour and stir until incorporated.  Stir in cold chicken stock and cook until mixture is thick.  Add cream and lemon juice.  Taste and adjust salt and add freshly ground pepper.  Spread onto slices of toasted baguette and top with a herb sprig for garnish.

You can also put the same topping into pre-baked pastry tartlets and serve warm, which is how we are having them this time, since our starter course will be served with a slice of baguette.  Rather not have baguette twice in a row.

Serve with sherry or perhaps bubbles.  We'll be serving it with bubbles this time.