V.18 No.45 | 11/5/2009
By Evan George and Alex Brown
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.
26th Annual Arts and Crafts Show at Jemez Pueblo Red Rocks
Albuquerque Wine Festival at Balloon Fiesta ParkMore Recommended Events ››