Of the dips Leo’s been playing with, this one has a great depth of flavor. It’s adapted from a Martha Stewart recipe, but easier!
Duxelle and Cloumage®
Ingredients
- For the duxelles mixture:
- 1 pound assorted mushrooms, stemmed and chopped
- 2 Tbs butter
- ¼ cup finely chopped shallot
- 1 garlic clove minced
- Coarse salt
- 2 tsp ground savory
- ⅛ tsp ground pepper
Instructions
- Melt butter in a sauce pan over medium heat.
- Add shallot and garlic and cook until softened (3 mins).
- Add mushrooms, savory, and ¼ tsp salt, cook, stirring until the mushrooms have softened and released their liquid (about 7 mins).
- Raise the heat and stir to evaporate the liquid.
- Take off the heat, stir in pepper, and let cool.
- After cooling, mix with Cloumage in this ratio: 2 cups Cloumage ® to 2 Tbs duxelle
- Keep refrigerated, but serve at room temperature.
