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Book Description

In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.

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Joy of Cooking: All About Chicken

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: October 2000

ISBN: 074320204X

Publisher: Scribner

Hardcover

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Duxelles
Recipe from: Joy of Cooking
by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker
Cookbook Heaven at Recipelink.com

Squeeze all the moisture out of the chopped mushrooms or they will not brown properly.

Makes: about 1/2 cup

8 ounces mushrooms, wiped clean
1 1/2 tablespoons butter
1 teaspoon vegetable oil
2 tablespoons very finely minced shallots or scallions (white part only)
1 tablespoon dry sherry or Madeira
1/4 cup heavy cream (optional)
Salt and ground black pepper to taste
Pinch of dried thyme

Chop very fine or pulse mushrooms in a food processor until they resemble coarse sand.
Squeeze about 1/4 cup of the mushrooms at a time in dampened cheesecloth or a thin cotton towel and wring them very hard to extract their bitter juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
Heat butter and oil in a medium skillet until the foam subsides.
Add shallots and cook briefly over medium heat.
Add the mushrooms and cook stirring often, over medium-high heat until they have begun to brown and there is very little liquid, 5 to 6 minutes. Stir in sherry. Cook until completely evaporated. Add cream (optional), salt and pepper, and thyme.
Let cool, then refrigerate in a container for up to 10 days or freeze for up to 3 months.

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