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 V.18 No.45 | November 5 - 11, 2009 


We just purchased a half a pound—each—of fresh chanterelles (it is fall, people!). But in a bout of lunch-box paranoia, Evan feared that the mushrooms would shrivel in the fridge and miss their peak. So we minced the beauties and made a mushroom duxelles (say “duke-sell”)—a classic French dish of mushrooms roasted with shallots, fat and wine. Nearly a tapenade, the stuff is versatile enough to work on vegan bruschetta or dress up leftovers.

Chanterelle Duxelles

Makes 2 1/2 cups


1/2 pound fresh chanterelle mushrooms
1 cup minced crimini mushrooms
2 shallots, peeled
1 cup extra virgin olive oil
1/2 cup red wine
1 tablespoon cream sherry
Sea salt and fresh pepper to taste

1) Slice and then roughly mince your ’shrooms. You want something between thick confetti and a dice. Mince the shallots, too.

2) Put a nonstick skillet on medium-high heat, add about a tablespoon of olive oil (for ultimate naughtiness, use French butter) and start cooking off the mushrooms and shallots in three batches (so as not to steam the mushrooms—the idea is to steal their liquid and replace it with wine and oil): Add one-third of the mixture and sauté for about 10 minutes or until much of the moisture has cooked off. Set aside on a plate and repeat until all the mushrooms are sautéed.

3) Put all the mushrooms back on high heat and add wine and sherry. Cook until liquids disappear completely, then season with salt and pepper.

4) Let cool and then empty into a glass or ceramic dish for storing. Cover the mixture with the rest of your olive oil (or until submerged). Keep up to one week, refrigerated.
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Soundtrack: Feist's "Mushaboom"


Tomorrow's Events

Beerland at The Lodge at Santa Fe


Celebrate the premiere of the new VICE docu-series exploring the world of home-brewing at the tour’s first stop. Enjoy happy hour, live music, lawn games, seminars, a special screening of Beerland and more.


Downtown Grower's Market at Robinson Park


Sunday Brunch at St. Clair Winery & Bistro

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