Duxelles for Everything – even Truffled Seitan

Oh, dear. I fear that I rushed to post the Truffled Seitan recipe, and in doing so, left in a mention of the “mushroom juice from the duxelles” that I had meant to delete. Naturally, several people have already asked me about this. What are duxelles? They are among one of the most wonderful things in the world. And we have the French to credit for this. Finely minced mushrooms are squeezed dry, then sauteed with shallots and herbs, and maybe even a splash of brandy or sherry, to yield an intense mushroom flavor that will serve as a filling for all manner of things from crepes, lasagna, tarts, potstickers, or how about Truffled Seitan? The extracted juices also pack […]

  Read More