Recipe Database
Serves: 8 -10

Mushroom Duxelle:
1 lb Crimini mushrooms -- minced very fine
1/2 oz shallots -- minced
1/2 oz onions -- minced
3 oz white wine (could be Madeira)
1 bay leaf
2 oz heavy cream
salt to taste
white pepper to taste
2 Tbs butter
2 Tbs flour

Prepare the Beurre Manie: To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour together in your hands to form small balls. Set aside Mince the mushrooms very fine. Combine all the ingredients, except the Beurre Manie, and sauté until almost dry. Remove from heat and stir in the Beurre Manie to thicken the mixture. WARNING: Do not allow the mixture to boil after you have added the Beurre Manie to it. Set aside to cool while preparing the rest of the dish

This Duxelle recipes is piped around the Pastry Wrapped Tenderloin done on the BigGreenEgg. See Pastry Wrapped Tenderloin as a separate recipe. This fine recipe was performed live at EggtoberFest 2005 on Saturday October 15th 2005 by Eric Holdo with Kevin Jenkins holding the microphone. It was hot.