• 75
• 75Stocks, Soups & Sauces
Mushroom Duxelle
Serves: 4
8 ounces sliced mushrooms
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 cup dry red wine
Salt and pepper to taste
Directions:
1. In medium sauté pan, heat the
olive oil on Medium-High (375°F).
2. Add the onions and sauté
for 2 minutes.
3. Add mushrooms, garlic and parsley;
stir for 2 minutes, or until
mushrooms soften.
4. Add wine and cook until wine is
au sec or cooked into vegetables.
5. Season with salt and pepper.
Tip: This dish pairs perfectly with steak,
chicken and rice.
Mustard Marinade
Serves: 6-8
¼ cup olive oil
¼ cup white wine vinegar
1-2 garlic cloves, grated
1 teaspoon dried oregano,
sage or parsley
2 tablespoons Dijon mustard
Directions:
1. Combine all ingredients in medium
saucepan.
2. Bring pan to slow boil on
Medium-High (375°F).
3. Turn PIC down to Medium-Low
(175°F) and let simmer for
10 minutes, stirring occasionally.
4. Let marinade cool completely.
5. Pour over meat and refrigerate for
2 hours or over night.
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